Instructions

• Combine 1 1/2 cups jasmine rice, 1 1/2 cups light canned coconut milk, 1/2 cup coconut water and 1/4 teaspoon salt in a medium saucepan. Stir, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15–18 minutes, until the liquid is absorbed. Remove from heat, fluff with a fork, and stir in 1 tablespoon coconut oil. Keep covered and warm.
• While the rice cooks, heat a large skillet over medium heat and add 1 1/2 tablespoons coconut oil.
• Add 2 leeks (cleaned, trimmed and sliced), 1/2 red pepper (sliced), 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet. Stir to combine, cover, and cook about 5 minutes, until the vegetables have slightly softened.
• Add 2 garlic cloves (minced), 1/2 teaspoon freshly grated ginger, and 2 tablespoons red curry paste to the skillet. Stir to coat the vegetables and cook for 5 minutes, stirring occasionally.
• Stir in 1/3 cup sugar snap peas (cut into thirds) and 1 (14-ounce) can full-fat coconut milk. Increase heat to bring the mixture to a boil, then reduce heat to low, cover, and simmer for 5 minutes.
• Stir in 1 1/2 cups cooked chickpeas and 3 tablespoons freshly torn cilantro. Cook uncovered for 5 minutes more to heat through and let flavors meld. Taste and adjust seasoning if desired.
• Serve the chickpea curry immediately with the coconut rice.