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Curried Chickpeas in Coconut Milk
By: Robin Asbell This simple, fast dish is a vegetarian’s delight, silky with coconut milk and flecked with spices and fresh cilantro.
Prep Time 30 Minutes
Servings
servings
Ingredients
Prep Time 30 Minutes
Servings
servings
Ingredients
Instructions
  1. Drain the soaked beans, then put in a pot with 5 cups water and a pinch of salt. Bring to a boil and then reduce the heat to simmer for about an hour. When they are very tender, drain and reserve.
  2. Heat a large skillet (see tip below) over high heat. When hot, add the canola oil or ghee, the ginger, garlic, cumin, turmeric, coriander and cayenne and stir until the spices are fragrant. Add the coconut milk, brown sugar, tomato paste and salt, and mash and stir to incorporate the tomato into the sauce as it comes to a simmer. Add garbanzos and stir. Cook, stirring often, until thick. Sprinkle with cilantro just before serving.
Recipe Notes

Nutritional Information

233 calories, 11 g. fat, 0 mg. cholesterol, 217 mg. sodium, 27 g. carbohydrate, 7 g. fiber, 8 g. protein

Recipe Used With Permission from NCG. Original Recipe Here