Thai-Coconut Chickpeas

Thai-Coconut Chickpeas

(Serves 4)

 Sweet, creamy and so delicious — one serving will not be enough!

2       cloves garlic, minced
1        tsp extra virgin olive oil
1        medium sweet potato or yam – peeled and cut into ½ inch pieces
1        cup bean juice from cooking or vegetable broth or water
1        Tbs curry seasoning
2       cups precooked chickpeas (garbanzo)
1        can light coconut milk (15 oz.)
½     tsp sea salt
½      cup fresh cilantro, chopped
½      cup fresh basil, chopped

1.     In a medium sized frying pan, sauté garlic in oil for 2-3 minutes on medium heat.  Add sweet potato, juice or broth and curry.  Cover and simmer for 5-8 minutes or until potato is almost tender.

2.     Add chickpeas, coconut milk and salt.  Cover, and simmer on medium low for 5 minutes.  Add cilantro and basil and simmer again for another 2 minutes, just long enough to wilt herbs.

Serving Suggestion:   Serve with a whole grain such as brown basmati rice or Naan bread an Indian flat bread, similar to a pita.  Always serve a green vegetable with a wholesome meal.  There is plenty of protein, carbohydrates, vitamins, and minerals and some good quality fat in this dish.  Serving a light salad or steamed broccoli will finish it off nicely.

Makeover: Leftovers can be made into a quick soup by blending some of the beans to a paste and then adding additional broth and curry. Actually, any leftover bean dish is a great beginning for a soup.

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