Curried Chickpeas over Rice |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This is a wonderful way to serve garbanzo beans, AKA chickpeas. This dish has a rich tomato-cream sauce with a Caribbean flare. Serve with mildly flavored veggies. Fry very ripe plantains and add to you meal for a wonderful sweet and salty combo. Store leftovers in the refrigerator. Reheat on the stove by mixing the rice and curried chickpeas, or reheat in toaster oven or microwave. Special Notes: Use soymilk or coconut milk if you are unable to find coconut cream. Beware - cream of coconut is sweet, and should not be used in this dish. Ingredients:
1 (13 ounce) can chickpeas, rinsed and drained |
1 (10 ounce) can coconut cream, half |
1 small tomato, chopped |
1/2 large onion, chopped |
1 tablespoon curry powder |
1 -2 tablespoon oil |
salt |
Directions:
1. Cook rice per directions.
2. Heat oil in a saucepan.
3. Saute onions over medium-high heat.
4. Add tomatoes once onions are soft. Smash the tomatoes in the pot.
5. Add the curry powder and stir.
6. Add coconut cream/milk and stir. (add a little more if you desire more sauce)
7. Salt to taste.
8. Reduce heat to medium-low.
9. Add chickpeas, cover and simmer 10-15 minutes, stirring occasionally.
10. Serve hot over rice.
|
|