Chickpeas with Big Flavor

I enjoy making new recipes. This chickpea recipe is very hearty and you can substitute low fat coconut milk if you are concerned about your fat intake. It is from vegweb.com.

Recipe submitted by Helene

Coconut Chickpeas

Ingredients (use vegan versions):

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

Directions:

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

Serves: 2 – 4

Preparation time: 30 min (Does not include the time for soaking and cooking the chickpeas.)

I used home cooked chickpeas which were soaked overnight and then cooked. In addition to the recipe, I added thin ribbons of collard greens, cubed red potatoes, cubed zuchini, green onions, curry powder and hot chili sauce. It came out with an Indian flavor. I served it with mango juice and brown rice. At the end of the recipe, it says that ‘everyone will love this’. It is a delicious and versatile recipe!