Chickpeas Cooked in Coconut Cream Recipe

Name: Chickpeas Cooked in Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 ml Chickpeas; 2 cup Water; 1 dash Salt; 1 dash Turmeric; 1 tbsp Olive oil; 1 clove Grated ginger; 1 pinch Hing (if available); 1 tsp Whole cumin seeds; 100 ml Coconut milk; 1 handful Mint leaves; 1 Salt; 1 Pepper

Servings: persons

200 ml Chickpeas
2 cup Water
1 dash Salt
1 dash Turmeric
1 tbsp Olive oil
1 clove Grated ginger
1 pinch Hing (if available)
1 tsp Whole cumin seeds
100 ml Coconut milk
1 handful Mint leaves
1 Salt
1 Pepper

1
Soak the chickpeas overnight in plenty of water.
2
The water should come to about 5 cm above the peas.
3
Add the chickpeas, water, turmeric, and salt into a pot and simmer for 40-50 minutes (or 10-15 minutes in a pressure cooker) until soft.
4
Heat some oil in a frying pan.
5
Add hing (if available) and cumin.
6
Once fragrant, add the ginger.
7
Add the precooked chickpeas, then the coconut milk.
8
Season with salt and pepper.
9
Remove from heat and toss with the mint leaves to finish.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 ml Chickpeas, 2 cup Water, 1 dash Salt, 1 dash Turmeric, and more.

Yes, Chickpeas Cooked in Coconut Cream 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.

Chickpeas Cooked in Coconut Cream

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