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Beans with Coconut Milk

 

125

Yield

6

servings

Prep

10

min

Cook

50

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

Reviews

+6

over 13 years

Yum! A quick, easy, tasty recipe great for vegetarians (like me)! Canned chick peas makes the cooking time even faster!

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Comments

Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 22054% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 249mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 16%
Sugars g
Protein 11g
Vitamin A 4% Vitamin C 14%
Calcium 5% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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