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Chickpeas and edamame in coconut milk

Adapted from Indian: a culinary journey of discovery, by Mridula Baljekar cookbook – with some personal tweaks.

Ingredients:

  • 14 oz/400g canned chickpeas, drained and well rinsed
  • 1/2 cup of frozen edamame, thawed – the recipe called for 10 oz of potatoes
  • 1 cup canned coconut milk
  • 1 tsp salt
  • 2 tbsp sunflower or olive oil
  • 4 large cloves of garlic, finely chopped or crushed
  • 2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 – 1 tsp of chili powder
  • juice of 1/2 lemon

Directions:

  1. Add chickpeas and coconut milk to a medium saucepan. Sprinkle a healthy pinch of salt and bring to a slow simmer. Cook till coconut milk is thicken.
  2. Meanwhile, heat the oil in a small saucepan over very low heat. Add the garlic and cook, stirring frequently until it begins to brown.
  3. Add the coriander, turmeric and chili powder and cook, stirring for 1 minute.
  4. Fold the aromatic oil into the chickpeas.
  5. Stir in lemon juice and remove from the heat. Add edamame (soy beans).

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

Cook’s tip: You can use greens beans or a mixture of green beans and carrots instead of the edamame or potatoes. Black-eyed peas are also excellent for this recipe.