INGREDIENTS

• 4 tablespoons olive oil, divided
• 1 (15 oz) can chickpeas drained and patted dry
• 2 shallots, thinly sliced
• 6 cloves garlic, sliced
• 1 tablespoon freshly grated ginger
• 1/3 cup unsweetened coconut flakes
• 1/4 teaspoon crushed red pepper flakes
• 2 cups chopped kale, leaves only
• 1 teaspoon ground turmeric
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 (14 oz) can coconut milk
• 3 cups cooked brown rice
• ¼ cup chopped cilantro
• ¼ cup chopped green onions
• 1/4 cup rice vinegar
• 1 tablespoon black sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon honey
• Avocado oil
• 4-6 dried rice paper rounds
• Furikake
   

INSTRUCTIONS

1. Heat 2 tablespoons of oil over medium heat and add chickpeas, the shallots, garlic, and ginger. Cook, stirring frequently, until crispy – about 10 minutes.
2. Add coconut flakes and red pepper flakes and stir until browned. Remove from pan and set aside.
3. Using the same pan, add the remaining two tablespoons of oil, kale, turmeric, garlic powder, salt, and pepper. Toss until wilted, add coconut milk, and bring to a simmer for about 5 minutes to thicken.
4. Add rice and cook, stirring until rice has absorbed the liquid.
5. Remove from heat and top with chickpea mixture and cilantro.