VEGAN

Chickpeas with Lentils, Tomatoes, and Herbs in Coconut Milk

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 8.8 oz
Chickpeas - 8.8 oz
Lentils - 10.6 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.