Easy Chickpea Curry with Coconut Rice

coconut rice

• 1 1/2 cups jasmine rice
• 1 1/2 cups light canned coconut milk
• 1/2 cup coconut water
• 1 tablespoon coconut oil
• 1/4 teaspoon salt

chickpea curry

• 1 1/2 tablespoons coconut oil
• 2 leeks, cleaned, trimmed + sliced
• 1/2 red pepper, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 1/2 teaspoon freshly grated ginger
• 2 tablespoons red curry paste
• 1/3 cup sugar snap peas, cut into thirds
• 1 (14-ounce) can full-fat coconut milk
• 1 1/2 cups cooked chickpeas
• 3 tablespoons freshly torn cilantro