Spiced Cocnut Chickpeas



This is a quick dish I threw together one night but Andre liked it so much he insisted I keep the recipe. 

ingredients:
  • 1/2 medium onion, cut into large chunks
  • 2 very large, or 3 medium garlic cloves, halved
  • 1 50 gram packet spice paste; I used Indian Biryani Rice
  • 2 cans chick peas
  • 2 carrots, sliced lengthwise and into fine disks
  • sliced broccoli stems
  • cauliflower florets if you have them are a nice addition
  • 3 small or 2 medium tomatoes, cubed
  • very large handful fresh basil leaves
  • 160 ml full fat coconut milk
  • 1 Tbsp oil
method:

I use my NutriBullet to puree the onion, garlic and a small amount of water.  A Magic Bullet would work as well, and perhaps a blender with a narrow bottom would work as well, I haven't tried it. 

Heat the oil in a heavy skillet, when hot add the onion / garlic puree, the spice paste, carrots and broccoli.  Stir and allow to simmer until the carrots are soft, about 15 - 20 minutes. You may need to add a bit more water.

Once the carrot slices are soft, add the chickpeas and coconut milk and heat together for another 5 minutes.  Add the tomatoes and basil, stir well and turn off the heat but leave the skillet on the burner until ready to serve over rice. 




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