Curried Chickpeas in Coconut Milk | Co+op

Name: Curried Chickpeas in Coconut Milk | Co+op
Total time: 30 min
Ingredients: 2 15-ounce cans garbanzo beans, rinsed and drained; 1 inch ginger root, peeled and sliced; 2 cloves garlic, peeled; 2 teaspoons vegetable oil or ghee (clarified butter, frequently used in Indian cooking); 2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 2 teaspoons ground coriander; 1/4 teaspoon cayenne; 1 cup coconut milk (or light coconut milk); 1 teaspoon brown sugar; 1 tablespoon tomato paste; 1/2 teaspoon salt; 1/4 cup cilantro, chopped

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This simple, fast dish is a vegetarian's delight, silky with coconut milk and flecked with spices and fresh cilantro.

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Ingredients

2 15-ounce cans garbanzo beans, rinsed and drained
1 inch ginger root, peeled and sliced
2 cloves garlic, peeled
2 teaspoons vegetable oil or ghee (clarified butter, frequently used in Indian cooking)
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1/4 teaspoon cayenne
1 cup coconut milk (or light coconut milk)
1 teaspoon brown sugar
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 cup cilantro, chopped