day 7 pt 2: Coconut chickpea recipe

Since Christmas, when Matt got a spice grinder and an Indian cookbook as gifts from my sister, we’ve been having an Indian dish about once a week. Mostly they are some type of vegetarian stew. Tonight’s dinner was so good that I decided to post the recipe for this one too. It turned out to be on the soupy side (but that could be because I accidentally put in twice as much coconut milk as necessary). Here’s my adaptation:

Coconut Chickpeas

Ingredients

• 2 potatoes cubed
• 1 can chickpeas
• 1 can coconut milk
• 2 tsp salt
• pepper to taste
• 2 tbsp olive oil
• 4 large cloves of garlic minced
• 2 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp chili powder
• juice of 1/2 lemon

Directions

In a saucepan, cover the potatoes with water. Bring to boil then reduce to simmer covered for 6-7 minutes. Add the chickpeas and cook uncovered for 3-4 minutes or until the potatoes are tender. Add the coconut milk, pepper, and salt and bring back to a simmer.

Meanwhile, heat the oil over low heat in a pan. Brown the garlic then add the spices and cook until aromatic (about 30 seconds). Add this mixture to the chick pea mixture. Squeeze in the lemon juice (be generous… this really makes the dish taste great).

Garnish with cilantro and cayenne pepper.

Nutrition (for about 1.5cups)

(I calculated this myself, so it may be off)

432 cal; 21 g fat; 33 g protein; 51 g carbs; 2 g sugar

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• Good Food: Legumes