Indian Coconut Chick Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chickpeas (garbanzo beans), 2 cups **Coconut Oil, 2 tbspBlack Mustard seed, .5 tspCumin seed, .5 tsp (remove)Onions, raw, .25 cup, choppedCoconut, raw, .3 T, shreddedTumeric, .5 tsp (remove)Curry powder, .5 tsp (remove)Pepper, black, .25 tsp (remove)Salt, .5 tsp (remove)Dried Red or Hot Chili Pepper, 1 pepperCurry Leaves, 5-6
Heat oil over medium heat. Add mustard seed & cumin seed & heat til popping.
Add onion & saute for 3-4 minutes.
Add coconut & saute til lightly browned, about 2-3 minutes.
Add beans + remaining ingredients + 1/2 cup of water and mix til thoroughly combined.
Cover & bring to a simmer. At simmer, remove lid & continue to simmer for approximately 15 minutes or until the water has evaporated.
**NOTE: If using dried garbanzo beans, you will need to soak them overnight & cook them til tender prior to using. A pressure cooker would work well for this.
Serving Size:�Makes 4 servings @ 1/2 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user RIMAJO.
Add onion & saute for 3-4 minutes.
Add coconut & saute til lightly browned, about 2-3 minutes.
Add beans + remaining ingredients + 1/2 cup of water and mix til thoroughly combined.
Cover & bring to a simmer. At simmer, remove lid & continue to simmer for approximately 15 minutes or until the water has evaporated.
**NOTE: If using dried garbanzo beans, you will need to soak them overnight & cook them til tender prior to using. A pressure cooker would work well for this.
Serving Size:�Makes 4 servings @ 1/2 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user RIMAJO.
Nutritional Info Amount Per Serving
- Calories: 227.9
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 652.0 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 6.2 g
- Protein: 6.6 g
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