It’s National Chickpea Day and the most difficult thing about today is choosing a recipe to honor this incredible legume. Chickpeas are so incredibly versatile. Use them in traditional dishes, snacks, main courses, and baking & cooking aids. The liquid from canned chickpeas, Aquafaba, can be used for meringues, mayonnaise and baked goods.
This simple, fast dish is a vegetarian’s delight, silky with coconut milk and flecked with spices and fresh cilantro.
By: Co-op
Recipe Information
Total Time: 30 minutes
Servings: 6
Ingredients
- 2 15-ounce cans garbanzo beans, rinsed and drained
- 1 inch ginger root, peeled and sliced
- 2 cloves garlic, peeled
- 2 teaspoons vegetable 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 (or light coconut milk)
- 1 teaspoon brown sugar
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 cup cilantro, chopped
Preparation
Heat a large skillet over high heat. When hot, add the vegetable 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.
Serving Suggestion
Serve with naan bread or rice.
Tips & Notes
To cook your own garbanzo beans, soak I cup dried garbanzo beans for 8 hours, or overnight. 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.
Nutritional Information
233 calories, 11 g. fat, 0 mg. cholesterol, 217 mg. sodium, 27 g. carbohydrate, 7 g. fiber, 8 g. protein