Here is a lovely recipe for you to try working with chickpeas and coconut to give that lovely creamy taste.
Curried Coconut chickpeas
Recipe:
2 teaspoons coconut oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 (19-ounce) cans chickpeas, rinsed and drained
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1 (13.5-ounce) can light coconut milk
1 tablespoon curry powder
2 tablespoons chopped pickled jalapeño pepper
1 teaspoon sea salt
1/2 cup chopped fresh coriander
Cooked brown rice
Directions:
- Heat a large nonstick pan over medium heat. Add tiny bit of oil to pan.
- Add onion and garlic; sauté 5 minutes until onion is tender.
- Place onion mixture, chickpeas, and next 5 ingredients in a slow cooker (sufficient to hold 4 litres) stir well.
- Cover and cook on low for 6 to 8 hours.
- Before serving stir in fresh parsley. Serve over rice.
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