Chickpeas and Edamame in Coconut Milk – a delicious recipe with Chickpeas, Coconut Milk, Salt, Sunflower, Garlic, Coriander Powder. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1.
2
Add chickpeas and coconut milk to a medium saucepan.
3
Sprinkle a healthy pinch of salt and bring to a slow simmer.
4
Cook till coconut milk is thickened.
5
2.
6
Meanwhile, heat the oil in a small saucepan over very low heat.
7
Add the garlic and cook, stirring frequently until it begins to brown.
8
3.
9
Add the coriander, turmeric and chili powder and cook, stirring for 1 minute.
10
4.
11
Fold the aromatic oil into the chickpeas.
12
5.
13
Stir in lemon juice and remove from the heat.
14
Add edamame (soy beans).
15
Serving suggestions: Serve immediately with any Indian bread or plain basmati rice.
16
Cooks tip: You can use greens beans or a mixture of green beans and carrots instead of the edamame or potatoes.
17
Black-eyed peas are also excellent for this recipe.
275
kcal
Calories
12
g
Fat
32
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 14 ounces, weight Canned Chickpeas, 1 cup Coconut Milk, 1 teaspoon Salt, 2 Tablespoons Sunflower Or Olive Oil, and more.
Yes, Chickpeas and Edamame in Coconut Milk falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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