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Coconut Chickpeas

What you need: 

1 can chickpeas drained and rinsed (or 2 cups home cooked)
1 medium tomato, chopped small
5 cloves (or one eighth teaspoon ground cloves)
1.5 teaspoon turmeric
1 can coconut milk
3 cloves garlic, minced
1 teaspoon salt

What you do: 

Combine everything in a saucepan and simmer 30 minutes. Serve with rice or pita. Everyone loves this!

Preparation Time: 
30 min
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Very good! Really rich tasting. 
I didn't want to make a run to the supermarket, so I made the following subs:
Allspice for cloves
A little curry for the turmeric
Light coconut milk - this made it a little watery..makes sense though: light coconut milk = regular coconut milk + water

Would make this again!

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Very good and very easy! I also added yellow curry powder, like other posts have mentioned. Another alteration I made was that instead of cloves, I used mint and I added a 1/2 teaspoon of black pepper. I served over tofu and rice.  Yum!

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This is very tasty for a quick curry meal. I didn't feel like chopping, so I just added a can of petite diced tomatos and eliminated the garlic, and it was still good. I also added 2 cans of chickpeas instead of one. Next time I will only add a half a can of coconut milk and a half a can of tomatos (they were both just slightly overwhelming). And I also added cayenne, but I seem to add cayenne to everything these days!

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Note to sallygomez:  coconut milk is has a high fat content and is not considered a "health food."  It just tastes great...I'm looking at a can of Organic Light coconut milk, 65% less fat than regular coconut milk, and the light has almost all its calories from fat(ok, it's vegetable not animal, but it's not exactly avocado or olives!), has no fiber, no vitamins.

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Very tasty indeed. I added pineapple after it cooled a bit and it was even better.

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Wow. This was amazing! We didn't feel like cooking because we are lazy, but we had a lot of food around the house,  so we had to make something. I was in the mood for Thai or something like it and we had an open can of coconut milk. We found this recipe and made it in a snap, following user suggestions of adding curry and carrots. We also threw in a dash of Thai red curry paste and a handful of cauliflower and used canned chopped tomato instead of fresh. Fast, delicous, savory, healthy. No oil! My dining companion said that next time we make it, we'll add a squeeze of fresh lime toward the end.

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Really good, I just add salt and more heat to it, perfect with rice. Thank you for the recipe! 4 stars  :D

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I added a can of chopped spinach to this, with a teaspoon of curry powder, bumped the turmeric just a little bit, and chopped a few baby carrots into the pot, too, and it was fantastic.  Keeps in the fridge pretty well, too.  I served it over rice with lime and cilantro.

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