Chickpeas with Vegetables in Coconut Milk

Main Dishes | European cuisine

⏳ Time

30 minutes + 10 hours

🥕 Ingredients

🍽️ Servings

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.