An ultimate exciting fusion recipe. Brings together foods of so many regions. A mildly flavourful, vibrant Buddha bowl made with chickpeas and coconut milk gravy. COCONUT CHICKPEA BOWLIngredients 2 cups coconut milk1 tbsps coconut oil1 tsp cumin seeds1 tbsps finely chopped garlic1 inch ginger, finely chopped3-4 finely chopped spring onion bubs1 medium carrot, peeled and cut into triangles10-12 French beans, diagonally slicedSalt to taste2 tbsps curry powder tbsp paprika powder1 small yellow squash, cut into triangles1 small red capsicum, cut into triangles1 small green capsicum, cut into triangles1-2 red chilliesBlack pepper powder to taste1 tsp sugar2-3 tbsp chopped fresh corianderFresh coriander sprigs for garnishSteamed rice to serveLemon wedges to serveChickpeas mixture2 cups boiled chickpeas1 tsp coconut oil1 tsp chopped garlic1 green chilli, finely chopped 3 tsps paprika powder tsp roasted cumin powderCrashed black peppercorns to tasteSalt to taste lemonMethod 1. Heat coconut oil in a pan, add cumin seeds and let them change the colour. Add garlic, ginger, and spring onion bulbs and saut on high heat for 2-3 minutes.2. Add carrot, French beans, salt, curry powder, paprika powder and mix well. Cook for 1 minute. 3. Stir in 1 cup water, cover and cook for 4-5 minutes. 4. Meanwhile, to make the chickpea mixture, heat coconut oil in a shallow pan. Add garlic, green chilli and saut for 1 minute. Add the boiled chickpeas and toss till well combined. 5. Add paprika powder, roasted cumin powder, crushed black peppercorns, salt and mix well. Squeeze the juice of the lemon directly into the pan and mix well. Take the pan off the heat. 6. Add the yellow squash to the vegetable mixture and cook for 2 minutes.7. Pour coconut milk, mix and bring it to a boil. Add the red capsicum, green capsicum, red chillies, black pepper powder, sugar and mix well. Continue to cook for 2 minutes.8. Add coriander leaves and mix well. Switch the heat off. 9. To serve, take a portion of the steamed rice in a serving bowl. Pour some of the coconut mixture over it, add a portion of the chickpeas mixture, and garnish with coriander sprig and lemon wedge. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comGet Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoorInstagram : https://www.instagram.com/sanjeevkapoor#SanjeevKapoor #coconutchickpeabowl #healthybowl #healthyrecipe #veganbowls #veganbowls sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes coconut chickpeas bowl coconut chickpeas curry coconut chickpeas recipe how to make coconut chickpea curry coconut chickpea rice coconut chickpea curry recipe coconut chickpea curry vegan healthy bowl chickpea bowl healthy vegan bowl rice bowl rice curry bowl