Name: Chickpeas in Coconut Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: African
Ingredients: 0.5 can chickpeas; 0.25 item onion; 0.25 item green bell pepper; 0.06 cup avocado oil; 1 item green onions; 0.25 clove garlic; 0.25 Tbsp ginger; 0.25 tsp cumin seeds; 0.75 Tbsp tomato paste; 0.5 tsp garam masala; 0.5 tsp crushed red pepper; 0.25 tsp sweet paprika; 0.13 tsp ground turmeric; 0.25 tsp fine sea salt; 0.25 can coconut milk; 0.25 cup chicken stock; 0.25 handful cilantro; 0.25 serving flatbread

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Chickpeas in Coconut Sauce

Chickpeas in Coconut Sauce

A creamy and aromatic curry made with chickpeas and coconut milk.

Source

Ingredients:

0.5
can
chickpeas
0.25
item
onion
0.25
item
green bell pepper
0.06
cup
avocado oil
1
item
green onions
0.25
clove
garlic
0.25
Tbsp
ginger
0.25
tsp
cumin seeds
0.75
Tbsp
tomato paste
0.5
tsp
garam masala
0.5
tsp
crushed red pepper
0.25
tsp
sweet paprika
0.13
tsp
ground turmeric
0.25
tsp
fine sea salt
0.25
can
coconut milk
0.25
cup
chicken stock
0.25
handful
cilantro
0.25
serving
flatbread

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Instructions:

Drain and rinse the chickpeas. Set aside. Finely chop the onion and green bell pepper and place into a small bowl.
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the onion and bell pepper, and cook until softened and lightly golden, about 3 to 4 minutes.
Add the green onions, garlic, ginger, and cumin seeds to the pot, and cook until fragrant, about 2 to 3 minutes.
Stir in the tomato paste, garam masala, crushed red pepper, sweet paprika, turmeric, and salt, and cook until the tomato paste darkens, about 2 to 3 minutes.
Slowly stir in the coconut milk until the tomato paste dissolves. Then stir in the chickpeas and stock. Season with salt to taste, allow to simmer, and cook uncovered for 10 minutes.
Roughly chop the cilantro. When ready to serve, turn off the heat, and stir in the cilantro. Serve in bowls garnished with reserved cilantro leaves, and enjoy with flatbread.

Nutrition	Per Serving 368 g	Per 100g
Energy	404.6 kcal	110 kcal
Protein	11 g	3.0 g
Fibre	6.6 g	1.8 g
Salt	1.5 g	0.4 g
Sugar	5.7 g	1.5 g
Carbohydrates	38.3 g	10.4 g
Fat	24.8 g	6.7 g

0.5
can
chickpeas
0.25
item
onion
0.25
item
green bell pepper
0.06
cup
avocado oil
1
item
green onions
0.25
clove
garlic
0.25
Tbsp
ginger
0.25
tsp
cumin seeds
0.75
Tbsp
tomato paste
0.5
tsp
garam masala
0.5
tsp
crushed red pepper
0.25
tsp
sweet paprika
0.13
tsp
ground turmeric
0.25
tsp
fine sea salt
0.25
can
coconut milk
0.25
cup
chicken stock
0.25
handful
cilantro
0.25
serving
flatbread

Drain and rinse the chickpeas. Set aside. Finely chop the onion and green bell pepper and place into a small bowl.

Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the onion and bell pepper, and cook until softened and lightly golden, about 3 to 4 minutes.

Add the green onions, garlic, ginger, and cumin seeds to the pot, and cook until fragrant, about 2 to 3 minutes.

Stir in the tomato paste, garam masala, crushed red pepper, sweet paprika, turmeric, and salt, and cook until the tomato paste darkens, about 2 to 3 minutes.

Slowly stir in the coconut milk until the tomato paste dissolves. Then stir in the chickpeas and stock. Season with salt to taste, allow to simmer, and cook uncovered for 10 minutes.

Roughly chop the cilantro. When ready to serve, turn off the heat, and stir in the cilantro. Serve in bowls garnished with reserved cilantro leaves, and enjoy with flatbread.