Chickpeas with Lentils, Tomatoes, and Herbs in Coconut Milk
Main Dishes • Indian
Description
Cherry tomatoes can be replaced with any other varieties. You can use either canned chickpeas or regular ones. Any type of lentils will work. Coconut milk can be purchased in a can (higher fat content) and diluted with water, which will be enough for two uses, or you can buy liquid coconut milk in a bottle (also enough for two uses).
Ingredients
- Garlic 3 cloves
- Green Onion 1 bunch
- Cherry Tomatoes 10 oz
- Chickpeas 10 oz
- Lentils 10 oz
- Coconut Milk 1 can
- Curry Powder to taste
- Baby spinach to taste
- Arugula to taste
- Basil leaves to taste
- Corn Oil 1 tablespoon
- Jasmine Rice to taste
Step-by-Step Guide
Step 1
Chop the garlic, onion, and cherry tomatoes. Sauté in a pan with any oil.
Step 2
Boil the chickpeas and lentils in separate pots. Cooking time is 40 minutes. Soak fresh chickpeas in water overnight for 6–8 hours. If using canned chickpeas, there is no need to boil them.
Step 3
When the chickpeas and lentils are ready, add them to the pan with the tomatoes, onion, and garlic, pour in the coconut milk, add curry and herbs, and simmer for about 10–20 minutes.
Step 4
It can be eaten on its own or served with rice or any other grain.
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