Beans with Coconut Milk
Yield
6 servingsPrep
10 minCook
50 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chickpeas (garbanzo beans)
soaked |
|
| 1 ½ | cups |
coconut milk
|
|
| 1 | medium |
tomatoes
chopped |
|
| 3 | each |
garlic cloves
crushed |
|
| 1 | each |
garlic cloves
minced |
|
| 1 ½ | teaspoons |
turmeric
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chickpeas (garbanzo beans)
soaked |
|
| 355 | ml |
coconut milk
|
|
| 1 | medium |
tomatoes
chopped |
|
| 3 | each |
garlic cloves
crushed |
|
| 1 | each |
garlic cloves
minced |
|
| 7.5 | ml |
turmeric
|
|
Directions
Cook peas in enough water to cover until they are about half done. Drain them, then add the coconut milk to the pot along with the tomato and spices.
Continue to boil until the peas are tender. Serve hot with rice.
