Pumpkin & Chickpea Coconut Pot

Steps

1. 1

   Rinse the rice.

2. 2

   Put it in a small saucepan with 180 ml water.

3. 3

   Bring to a boil, cover, and cook on low for 12 minutes.

4. 4

   Rest off the heat for 5 minutes.

5. 5

   Heat oil in a saucepan.

6. 6

   Add ginger, cumin, and coriander and stir over medium heat for 30 seconds.

7. 7

   Add pumpkin, chickpeas, coconut milk, remaining 200 ml water, and salt.

8. 8

   Bring to a gentle simmer.

9. 9

   Partly cover and cook for 18–20 minutes, stirring occasionally, until pumpkin is tender.

10. 10

    Divide the rice and pumpkin mixture between two bowls.