Curried Coconut Chickpeas Recipe

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:

1. Heat a large nonstick pan over medium heat. Add tiny bit of oil to pan.
2. Add onion and garlic; sauté 5 minutes until onion is tender.
3. Place onion mixture, chickpeas, and next 5 ingredients in a slow cooker (sufficient to hold 4 litres) stir well.
4. Cover and cook on low for 6 to 8 hours.
5. Before serving stir in fresh parsley. Serve over rice.

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Caroline Brown

Personal Trainer & Owner at C & Believe Fitness

Exercising to me is a way of life, At C & Believe Fitness you will Feel Better within yourself, you will Feel Healthier and you will Feel Fitter. Call 0141 639 6648 / 07971 698 390 today or Email me at caroline@candbelieve.co.uk for a FREE evaluation of your fitness needs and goals.

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