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Good Enough Curried Chickpea

by Eunice Kim

9 cup cooked garbanzo beans drained (3 cup dry with a little salt in the water)

Oil for saute

1.5 red onion chopped

3 tbsp minced garlic

1/2 tbsp minced/grated ginger root (more if you like strong ginger taste)

7 roma tomatoes diced

2-3 tbsp chicken flavoring (less if you are salt sensitive)

3 tbsp chana masala

1 14oz. can of coconut milk (NOT the same as the one you drink)

cooked rice

Saute onion in oil until softened. Add garlic and ginger and saute

Add tomatoes, chicken flaveroing, chana masala and stir until soft.

Use an immersion blender to blend vegetables until all is pureed.

Add garbanzo beans and can of coconut milk and stir.

Cover and leave over low heat for 20-30 minutes, stirring occasionally.

Serve over rice.

Can be frozen and warmed again in a crock-pot or over the stove. Add a little water to reconstitute if needed.

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