Chickpeas Cooked in Coconut Cream
Chickpeas are a great source of plant-based protein and are commonly used in Indian and Asian cuisines.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 16 ounce Chickpeas
- 1 cup Coconut cream
- 1 medium Onion
- 2 clove Garlic cloves
- 1 teaspoon Ginger
- 1 medium Tomato
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoon Cilantro leaves
- 1 tablespoon Lemon juice
Instructions
- Heat oil in a pan and sauté the onions, garlic, and ginger until golden brown.
- Add the tomatoes and cook until they soften.
- Add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
- Add the chickpeas and cook for 5 minutes.
- Pour in the coconut cream and simmer for 15-20 minutes.
- Garnish with cilantro leaves and lemon juice.
- Serve hot with rice or naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.