Creamy Rice with Smoked Carrot, Gentle Coconut and Crispy Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the carrots with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a pinch of black pepper. Spread in a single layer and roast for 20 minutes, until golden and tender.

2. 2

   On another area of the same tray or on a second tray, toss the cooked chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon salt, and a pinch of black pepper. Bake at 220 °C / 425 °F for 25 minutes, stirring halfway through, until crisp.

3. 3

   While the vegetables and chickpeas roast, heat 1 tablespoon olive oil in a wide pot over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until translucent. Stir in the garlic and cook 1 minute more.

4. 4

   Add the tomato paste and turmeric to the pot, stirring for 30 seconds so they lightly toast. Add the short-grain rice and stir for 1 minute to coat and toast it lightly.

5. 5

   Pour in the coconut milk and 600 ml / 2 1/2 cups of the hot vegetable broth. Cook over medium-low heat for 16 to 18 minutes, stirring often and gradually adding the remaining 300 ml / 1 1/4 cups broth as the rice absorbs it, until creamy and silky.

6. 6

   When the carrots are ready, reserve one-third for garnish and blend the rest with 3 tablespoons of the rice cooking liquid or a little broth until you get a rustic puree. Stir that puree into the rice to deepen the color and creaminess.

7. 7

   Add the lime zest, 1 tablespoon lime juice, most of the fresh cilantro, the remaining salt, and adjust with black pepper. Stir gently and cook 1 minute more.

8. 8

   Serve the creamy rice hot and top with the reserved roasted carrots, crispy chickpeas, and toasted sesame seeds. Finish with the remaining fresh cilantro and a few extra drops of lime juice to taste.