CURRIED CHICKPEAS IN COCONUT MILK
Steps:
- Drain the soaked beans, then put in a pot with 5 cups water and a pinch of salt. Bring to a boil and then reduce the heat to simmer for about an hour. When they are very tender, drain and reserve. Heat a large skillet (see tip below) over high heat. When hot, add the canola oil or ghee, the ginger, garlic, cumin, turmeric, coriander and cayenne and stir until the spices are fragrant. Add the coconut milk, brown sugar, tomato paste and salt, and mash and stir to incorporate the tomato into the sauce as it comes to a simmer. Add garbanzos and stir. Cook, stirring often, until thick. Sprinkle with cilantro just before serving.
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Cataleya Stephens
[email protected]I highly recommend this curry recipe. It's easy to make, delicious, and healthy.
Bryan Silva
[email protected]This curry is a great option for a quick and easy weeknight meal.
sakeena aslam
[email protected]I love that this curry is made with all healthy ingredients.
Chaminda Nishantha
[email protected]This curry is a great way to get your kids to eat their vegetables.
Asim Brand
[email protected]I've made this curry several times now and it's always a hit with my family and friends.
Rimsha Hanif R.H
[email protected]This curry is a great way to use up leftover chickpeas.
Patricia uzoka
[email protected]I'm not usually a fan of chickpeas, but I really enjoyed them in this curry. They were cooked perfectly and added a nice texture.
MD Ibrahim Sek
[email protected]I love the creamy texture of this curry. It's so smooth and flavorful.
Tammy Lee Stratton
[email protected]This is the best curry recipe I've ever tried. It's so easy to make and the results are amazing.
Killua Laya
[email protected]I'm a big fan of Indian food and this curry is one of my favorites. It's so flavorful and satisfying.
Ariunbold Azjargal
[email protected]I followed the recipe exactly and the curry turned out great. It was the perfect amount of spicy and creamy.
Al Muttahid
[email protected]I love that this curry is made with coconut milk instead of heavy cream. It makes it much lighter and healthier.
Gael Lino
[email protected]This curry is so delicious and versatile. I've served it with rice, quinoa, and even pasta. It's always a hit.
Tendai Tafadzwa Chiro
[email protected]I've made this curry several times now and it's always a crowd-pleaser. It's also a great way to use up leftover chickpeas.
Trendy Boss
[email protected]I made this curry for a party and it was a hit! Everyone loved it.
Jikait Yingying
[email protected]This is my new favorite curry recipe. It's so creamy and flavorful, and the chickpeas add a nice protein boost.
Ismail Baloxh
[email protected]I'm not a huge fan of chickpeas, but this dish changed my mind. The chickpeas were cooked perfectly and the sauce was delicious.
Yanel
[email protected]This curry was easy to make and packed with flavor. I loved the combination of coconut milk and curry powder.