Chickpeas with Vegetables in Coconut Milk
Main Dishes • European
Description
Chickpeas with Vegetables in Coconut Milk
Ingredients
- Chickpea 1 cup
- Carrot 1 piece
- Orange Bell Peppers 1 piece
- Onion 2 heads
- Coconut Milk 1 can
- Salt to taste
- Turmeric to taste
- Tikka Masala to taste
- Ginger to taste
- Coriander essential oil to taste
- Ghee 1 tablespoon
Step-by-Step Guide
Step 1
Soak 1 cup of chickpeas in 2.5 cups of water for 8-10 hours. I usually soak them in the morning for the day.
Step 2
Drain the water and refill with fresh water in the same volume, then boil the chickpeas for 40-60 minutes.
Step 3
Slice the carrot, chop the bell pepper into large pieces, and cut each onion into 8 wedges.
Step 4
Sauté the carrot and onion in ghee until they are slightly golden. Lower the heat and add the bell pepper a little later. I recommend sprinkling sugar on them and caramelizing the vegetables a bit.
Step 5
Add the chickpeas and coconut milk (you can use dry coconut milk, but dissolve it in 200 ml of water first) to the sautéed vegetables. The chickpeas and vegetables should be fully submerged in the coconut sauce, so add water if necessary.
Step 6
Reduce the heat to almost minimum, and add the spices. I use various Indian spices, definitely turmeric, fresh ginger sliced, but you can also use powder. Add coriander. Finally, add salt. Be sure to taste after each addition of spices. The amount depends on your mood and what your body needs at that moment.
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