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:
- 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.
- Meanwhile, heat the oil in a small saucepan over very low heat. Add the garlic and cook, stirring frequently until it begins to brown.
- Add the coriander, turmeric and chili powder and cook, stirring for 1 minute.
- Fold the aromatic oil into the chickpeas.
- 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.