Chickpeas with vegetables in coconut milk

2 servings

30 minutes

Chickpeas with vegetables in coconut milk is an amazing combination of tenderness and rich flavor. This recipe draws inspiration from European cuisine but gains an Eastern mystique through spices. Chickpeas, soft and nutritious, pair wonderfully with caramelized vegetables, while coconut milk adds a silky texture and light sweetness to the dish. Spices like turmeric, ginger, and masala deepen the flavor profile, creating a warming and aromatic ensemble. This dish is perfect for a cozy family dinner or a vegetarian feast, providing energy and comfort with its composition. Easy to prepare, it delights the palate while caring for health by offering a harmony of proteins, fiber, and healthy fats.

Energy value per serving

• Calories: 887.2
• Proteins: 25.9g
• Fats: 50.7g
• Carbohydrates: 86.3g

Ingredients

• Chickpeas: 1 glass
• Carrot: 1 pc
• Sweet pepper: 1 pc
• Onion: 2 head
• Coconut milk: 1 jar
• Salt: to taste
• Turmeric: to taste
• Masala: to taste
• Ginger: to taste
• Coriander seeds: to taste
• Melted butter: 1 tbsp

Cooking steps

1. Soak 1 cup of chickpeas in 2.5 cups of water for 8-10 hours. I soak them in the morning for the day.

   Required ingredients:

   • Chickpeas: 1 glass

2. Drain the water and refill with fresh water in the same volume, boil the chickpeas for 40-60 minutes.

   Required ingredients:

   • Chickpeas: 1 glass

3. Slice the carrot, cut the pepper into large pieces, and cut each onion into 8 wedges.

   Required ingredients:

   • Carrot: 1 piece
   • Sweet pepper: 1 piece
   • Onion: 2 heads

4. Sauté the carrots and onions in butter until they turn golden. Lower the heat and add the pepper a little later. I recommend sprinkling with sugar and caramelizing the vegetables a bit.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 2 heads
   • Melted butter: 1 tablespoon

5. Add chickpeas and coconut milk (can be dry, but dissolve it in 200 ml of water first) to the roasted vegetables. The chickpeas and vegetables should be fully submerged in the coconut sauce, so add water if necessary.

   Required ingredients:

   • Chickpeas: 1 glass
   • Coconut milk: 1 jar

6. Reduce the heat to almost minimum and add spices. I use various Indian spices, definitely turmeric, fresh ginger slices, but powder is also fine. Add coriander. Finally, add salt. Be sure to taste after each portion of spices. The amount depends on your mood and what your body specifically needs right now.

   Required ingredients:

   • Turmeric:  to taste
   • Ginger:  to taste
   • Coriander seeds:  to taste
   • Salt:  to taste