Chickpeas and Edamame in Coconut Milk

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   1.

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   Add chickpeas and coconut milk to a medium saucepan.

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   Sprinkle a healthy pinch of salt and bring to a slow simmer.

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   Cook till coconut milk is thickened.

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   2.

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   Meanwhile, heat the oil in a small saucepan over very low heat.

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   Add the garlic and cook, stirring frequently until it begins to brown.

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   3.

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   Add the coriander, turmeric and chili powder and cook, stirring for 1 minute.

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    4.

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    Fold the aromatic oil into the chickpeas.

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    5.

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    Stir in lemon juice and remove from the heat.

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    Add edamame (soy beans).

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    Serving suggestions: Serve immediately with any Indian bread or plain basmati rice.

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    Cooks tip: You can use greens beans or a mixture of green beans and carrots instead of the edamame or potatoes.

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    Black-eyed peas are also excellent for this recipe.

* Per serving · 4 servings · Values may vary.