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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

  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.


Nutritional Information

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