Coconut Chickpeas w/Rice

 INGREDIENTS

-2 cups of cooked jasmine rice — or any rice you like

-1 tablespoon of olive oil — or avocado oil

-1 small finely diced onion

-3 minced garlic cloves

-Any vegetable you have in hand: I usually add zucchini, carrots, broccoli, asparagus, eggplant, etc.

-1.5 cups cooked chickpea’s — or a 14 oz can

-⅓ cup tomato sauce

the cream that sits on top of a can of coconut milk — 3 or 4 tablespoons

-salt and pepper to taste

-1/2-1 teaspoon turmeric powder — I measured with my heart

-1 cup finely chopped spinach is optional

-parsley or cilantro for garnish is also optional

INSTRUCTIONS

In a pan on medium-high heat start by sautéing the onion until translucent. This should take 1 to 2 minutes. Add the garlic and sauté for another 30 seconds. Add vegetables, cook for 4 minutes. You do not want anything to burn.

Add the chickpeas, tomato sauce, the cream that sits on top of a can of coconut milk and stir. Add the spices to taste and stir again. You are more than welcome to add the salt pepper and turmeric before you add the wet ingredients but in terms of taste it doesn’t make a difference to me in this dish. Let it simmer for 5 minutes and turn off stove.

Optionally add some chopped spinach, give it a stir and take it off the heat. Garnish with parsley, cilantro, or even basil it’s totally up to you. Top it off on top of rice and enjoy.

Notes:

I usually triple this recipe. I add a whole can of coconut milk. This recipe is from the Modern Nonna.

https://themodernnonna.com/creamiest-coconut-chickpeas-with-rice/