Chickpeas with Coconut and Lime
Chickpeas are such an easy meat substitute and helps in making meals in no time. This dish uses canned chickpeas, coconut milk and fresh lime juice to bring you a bright and tasty dish that is sure to make your mouth smile. It all comes together in one pot so not a lot of clean up but a whole lot of flavor. It also is packed with fiber so you will be going in no time.
Serves: 4
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients:
3 tablespoons butter
1 medium onion, diced
3 garlic cloves, grated
2 tablespoons ginger garlic paste
1 tablespoon tomato paste
Pinch cayenne
1 teaspoon cumin, ground
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
2 (15-ounce) cans chickpeas, rinsed
2 cups full fat coconut milk
1 lime, zest half and the rest juiced
Instructions:
In a 6-quart Dutch oven, melt the butter over medium heat. Once hot, add the onions and stir until they are translucent, 10 minutes. Stir in the garlic and the ginger garlic paste and cook for 1 minute, followed by the tomato paste and cook until the raw smell goes away, 4 minutes. Add the cayenne, cumin, cinnamon and turmeric stir until the spices bloom, 3 to 4 minutes. Stir in the chickpeas followed by the coconut milk and the lime zest and juice, bring to a light boil then let simmer for 15 minutes. Adjust seasoning as needed then serve over a bowl of rice.