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Categories:Viewed: 174 - Published at: 3 years ago
Ingredients
- 14 ounces, weight Canned Chickpeas
- 1 cup Coconut Milk
- 1 teaspoon Salt
- 2 Tablespoons Sunflower Or Olive Oil
- 4 cloves Garlic, Large And Finely Chopped
- 2 teaspoons Coriander Powder
- 1/2 teaspoons Turmeric Powder
- 1 teaspoon Chili Powder, Or To Taste
- 2 Tablespoons Lemon Juice
- 1/2 cups Frozen, Thawed Edamame
Method
- 1.
- Add chickpeas and coconut milk to a medium saucepan.
- Sprinkle a healthy pinch of salt and bring to a slow simmer.
- Cook till coconut milk is thickened.
- 2.
- Meanwhile, heat the oil in a small saucepan over very low heat.
- Add the garlic and cook, stirring frequently until it begins to brown.
- 3.
- Add the coriander, turmeric and chili powder and cook, stirring for 1 minute.
- 4.
- Fold the aromatic oil into the chickpeas.
- 5.
- Stir in lemon juice and remove from the heat.
- Add edamame (soy beans).
- Serving suggestions: Serve immediately with any Indian bread or plain basmati rice.
- Cooks tip: You can use greens beans or a mixture of green beans and carrots instead of the edamame or potatoes.
- Black-eyed peas are also excellent for this recipe.
