In a large pot, melt the 4 tablespoons salted butter over medium heat. If you prefer a vegan option, use vegan butter or olive oil. Once melted, add the 1 teaspoon ground turmeric and a pinch of crushed red pepper flakes, stirring for about 30 seconds until fragrant.
Next, stir in the 1 1/2 cups long grain rice and sauté for another minute. Then, pour in the 1 (14 ounce) can full fat coconut milk and 2-2 1/2 cups low sodium vegetable broth. Add 1 teaspoon kosher salt, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
While the rice is cooking, heat 1/4 cup extra virgin olive oil in a skillet over medium heat. Add the 2 cups roughly torn greens and sauté for about 3-5 minutes, or until wilted. Set aside.
In the same skillet, add the 1 (16 ounce) can chickpeas, which you've drained and patted dry. Add the 2-4 cloves garlic, 2 shallots, and 1/2 teaspoon ground ginger. Sauté for about 5-7 minutes until the chickpeas are golden and crispy, stirring occasionally.
Once the rice is cooked, gently fluff it with a fork and stir in the sautéed greens. To serve, plate the creamy rice and top with the spiced chickpeas. Finish with a sprinkle of 1/2 cup unsweetened flaked coconut and 2 tablespoons raw sesame seeds. Serve with fresh mint or cilantro on top, alongside toasted naan, Greek yogurt, and a drizzle of red harissa sauce.
