Coconut-Ginger Rice with Chickpeas and Chiles

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2 tablespoons butter

1 Fresno chile, sliced

One 2-inch piece ginger, grated

1 bunch scallions, whites and greens thinly sliced

2 cups chicken stock

1 cup white rice

3/4 cup unsweetened coconut

Zest and juice of 1 lime

1 can chickpeas, drained

1/2 cup chopped fresh cilantro