Chickpeas Cooked in Coconut Cream

Name: Chickpeas Cooked in Coconut Cream
Yield: 4 servings
Cuisine: American
Ingredients: 200 ml Chickpeas; 2 cup Water; 1 dash Salt; 1 dash Turmeric; 1 tbsp Olive oil; 1 clove Grated ginger; 1 pinch Hing (if available); 1 tsp Whole cumin seeds; 100 ml Coconut milk; 1 handful Mint leaves; 1 Salt; 1 Pepper

cookpad.japan @cookpad_jp

I made this recipe to enjoy the golden combination of chickpeas, coconut, and mint leaves. This dish is a great source of protein for vegetarians.

You can use coriander instead of mint leaves, and this dish will still taste amazing. For 4 servings. Recipe by A-yurukaori

I made this recipe to enjoy the golden combination of chickpeas, coconut, and mint leaves. This dish is a great source of protein for vegetarians.

You can use coriander instead of mint leaves, and this dish will still taste amazing. For 4 servings. Recipe by A-yurukaori

cookpad.japan @cookpad_jp

I made this recipe to enjoy the golden combination of chickpeas, coconut, and mint leaves. This dish is a great source of protein for vegetarians.

You can use coriander instead of mint leaves, and this dish will still taste amazing. For 4 servings. Recipe by A-yurukaori

I made this recipe to enjoy the golden combination of chickpeas, coconut, and mint leaves. This dish is a great source of protein for vegetarians.

You can use coriander instead of mint leaves, and this dish will still taste amazing. For 4 servings. Recipe by A-yurukaori

Saved

Ingredients

4 servings

200 mlChickpeas
2 cupWater
1 dashSalt
1 dashTurmeric
1 tbspOlive oil
1 cloveGrated ginger
1 pinchHing (if available)
1 tspWhole cumin seeds
100 mlCoconut milk
1handful Mint leaves
1Salt
1Pepper

Saved

Steps

1

Soak the chickpeas overnight in plenty of water. The water should come to about 5 cm above the peas.
2

Add the chickpeas, water, turmeric, and salt into a pot and simmer for 40-50 minutes (or 10-15 minutes in a pressure cooker) until soft.
3

Heat some oil in a frying pan. Add hing (if available) and cumin. Once fragrant, add the ginger.
4

Add the precooked chickpeas, then the coconut milk. Season with salt and pepper.
5

Remove from heat and toss with the mint leaves to finish.