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6 servings
suggest servings
| 2 | cups | chickpeas (garbanzo beans) | soaked |
| 1 1/2 | cups | coconut milk | |
| 1 | medium | tomato | chopped |
| 3 | each | garlic cloves | crushed |
| 1 | each | garlic clove | minced |
| 1 1/2 | teaspoons | turmeric |
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.
Yum! A quick, easy, tasty recipe great for vegetarians (like me)! Canned chick peas makes the cooking time even faster!
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+1
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| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 11.0g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 249mg | 10% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 4.0g | 16% |
| Sugars 1.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 4% | Vitamin C | 14% | |
| Calcium | 5% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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