Garbanzos in Coconut Milk |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is from Zanzibar, Tanzania, where coconut and clove are major revenue and Indian ingredients influence local cuisine. Turmeric gives the dish a yellow color that darkens with cooking. This is better the second day, when the flavors have blended. For a change, you can substitute any other bean for garbanzos. Ingredients:
2 cups cooked chickpeas or 2 cups canned chick-peas, drained |
1 tomato, chopped |
4 whole cloves or 1/8 teaspoon ground cloves |
2 -3 garlic cloves, mined |
1 1/2 cups coconut milk |
1 1/2 teaspoons ground turmeric |
1/2 teaspoon salt |
Directions:
1. Combine all ingredients in medium saucepan.
2. Bring to boil, then reduce heat and simmer 20 minutes to blend flavors.
3. Serve with rice.
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