I'm sure I could come up with some sort of pun on the term "Sticky Rice" if I were wittier.

I'm not sure who I'm writing this for...

Why do I read the comments section on news websites? It’s full of insipid hate-filled comments by a host of people who aren’t quite as clever as they like to think they are. Here’s the deal: words like “dumbocrats” or “nobama” aren’t as funny as you think they are. You look like an asshole.

I say this for a reason, one that applies to a great number of cooks out there in the culinary world… The vitriolic hate spewed by anonymous commentators who’ve barely mastered the ability to type their own name mirrors what a lot of people out there marching into culinary school or working on the line feel for vegan and vegetarian food - they just don’t get how someone could reject all the great food out there, or just can’t eat a steak, or they dismiss a whole genre in the world of cuisine as a privilege of the first world not worthy of serious consideration.

Now, there are obnoxious vegan and vegetarian kids too - the sanctimonious types who assume that “if you just knew” that chickens had to be killed to make that grilled chicken breast sandwich you’re eating that you would reach the same socio-political zen state that they’ve achieved. They are the kinds of people who show you pictures of tortured animals in a campaign that seems eerily reminiscent of certain pro-life organizations. They’re assholes. I didn’t write this for them.

But I’ve found that you can cook some downright decent food without using animal products. They’re staples in world cuisines - and in a lot of places you can’t get meat regularly and you have to make due with what you’ve got. It’s a simple fact. In addition to that: if you’re broke in the states then knowing how to cook a decent batch of beans and rice can make your day.

So the other day I was rooting though the house for anything halfway decent to make for dinner and not really coming up with anything decent. I wound up coming up with this to eat after taking stock of what I had:

Coconut Chickpea Curry with Sticky Rice

The Ingredients:

2 Tbsp Olive Oil
2 Tsp Chili Oil
2 Cup Diced Onion
1 TBSP Minced Ginger
2 TBSP Minced Cilantro
2 Small Diced, Seeded Jalapenos
1 Can Coconut Milk
2 Limes Juice & Zest
1 LB Chickpeas
64 oz. Water

2 Cups Short Grain Rice
64 oz. Water

8 Sprigs fresh Cilantro.
8 Lime Wedges.
½ C. Dried Flaked Coconut
½ TSP Lemon Zest
½ TSP Lime Zest
½ TSP Orange Zest
2 C. Small Diced Mango, Nectarines, and/or Peaches.

Salt & Pepper to taste

The Process:

1) Soak the Chickpeas overnight in 32oz of water.
2) Soak the rice overnight in 32oz of water.

3) Sweat the Onion, Ginger, Lime Zest, and diced Jalapeno in the Olive and Chili Oil. Over medium-high heat
4) Reduce the heat to low, Add the Lime Juice, Cilantro, and Coconut milk.
5) Drain the chickpeas, add them to the mixture.
6) Simmer for 1-2 Hours until the Chickpeas are tender and the flavor develops to your liking.
7) While the curry is cooking, drain the rice.
8) Place the rice in a pot and cover with 32 oz. of fresh water.
9)Bring the rice to a boil.
10) Reduce the temperature on the rice to medium-low
11) Cook until the water absorbs into the rice. (Around 20 minutes)
12) While this is all going on, preheat your oven to 300 Degrees
13) Toss together the Coconut, Lemon Zest, and Lime Zest
14) spread the Coconut mixture on a cookie sheet
15) Toast the Coconut Mixture until golden brown (7-10 minutes)
16) The rice should be nice and sticky - and should clump together rather well.
17) Scoop a clump the rice into individual serving bowls
18) Pour a ladleful of the Chickpea Curry over the Sticky Rice
19) Sprinkle the Toasted Coconut Mixture on top of the curry. Garnish each bowl with the diced fruit, a wedge of lime and a sprig of cilantro.

*To make the limes easier to cut and juice try rolling them on a cutting board with your hand while applying pressure. This breaks down the fibers inside the lime and makes them easier to work with.