Basically Delicious Curried Chickpeas
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The basics used in this recipe are Field Day Garbanzo Beans, Coconut Milk and Tomato Paste.
Curried Chickpeas in Coconut Milk
By: Robin Asbell
https://www.welcometothetable.coop/recipes/curried-chickpeas-in-coconut-milk
Total Time: 30 minutes
Servings: 6
This simple, fast dish is a vegetarian’s delight, silky with coconut milk and flecked with spices and fresh cilantro.
Ingredients
1 cup dried garbanzo beans, soaked (or two 15 oz cans)
1 inch ginger root, peeled and sliced
2 cloves garlic, peeled
2 teaspoons canola oil or ghee (clarified butter, frequently used in Indian cooking)
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1/4 teaspoon cayenne
1 cup coconut milk (optional light coconut milk)
1 teaspoon brown sugar
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 cup cilantro, chopped
Preparation
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.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.
Nutritional Information
233 calories, 11 g. fat, 0 mg. cholesterol, 217 mg. sodium, 27 g. carbohydrate, 7 g. fiber, 8 g. protein