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Monday, June 27, 2011

Chickpeas in coconut milk


Not the best of pictures, but this is quick and tasty. It would also be good with added veggies such as peas or broccoli. It is from the cookbook called, "Indian".

Serves 4

Ingredients:

generous 1 cup water
10 oz/280 g potatoes, cut into 1/2 inch cubes (or whatever!)
14 oz/400 g canned chickpeas, drained and rinsed well
generous 1 cup canned coconut milk (I just used the whole can--about 14 oz)
1 tsp salt
2 tab oil
4 large garlic cloves, finely chopped or crushed
2 tsp ground coriander
1/2 tsp ground turmeric
1/2-1 tsp chili powder
juice of 1/2 lemon

Indian bread, to serve (optional)

Method:

1. Pour water into pot with potatoes. Bring to boil and reduce to low and cooked covered about 6-7 minutes or until al dente. Add chickpeas and cook, uncovered for 3-4 minutes, until the potatoes are tender. Add coconut milk and salt and bring to slow simmer (I got rid of the water and used all of the coconut milk)

2. Meanwhile heat oil in small pan over low heat. Add garlic and cook, stirring frequently, until it begins to brown. Add the coriander, turmeric, and chili powder and cook for 25-30 seconds.

3. Fold the aromatic spiced oil into chickpea mixture. Stir in the lemon juice and remove from heat. Serve immediately with bread.

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