Ingredients
-
2
-
1
-
4
-
2 - 3
-
1 1/2
-
1 1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Garbanzos in Coconut Milk, This recipe is from Zanzibar, Tanzania, where coconut and clove are major revenue and Indian ingredients influence local cuisine Turmeric gives the dish a yellow color that darkens with cooking This is better the second day, when the flavors have blended For a change, you can substitute any other bean for garbanzos , This was certainly a unique recipe! I tried it plain just to see how it would be by itself, but I would definitely recommend eating it with rice due to its high liquid content used lite coconut milk (canned), drained canned chickpeas, and 1/8 tsp ground cloves Maybe I wasn’t careful enough when measuring my spices, but I found the flavor of both the turmeric and the cloves to be a bit overwhelming I added a little bit of sweetener (part of a Truvia packet) to my plate, and the dish was immediately improved If I make this again, I will tone down the turmeric and cloves and maybe add some other spices (such as curry powder) as well as sweetener into the mix , This is delicious! used lite coconut milk (a holdover from my ex, who was horrified by the fat content of regular coconut milk), so I let it cook down a good bit Topped it with a little cilatro and BAM! Deliciousness!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine All Ingredients in Medium Saucepan. |
|
2
Done
|
Bring to Boil, Then Reduce Heat and Simmer 20 Minutes to Blend Flavors. |
|
3
Done
|
Serve With Rice. |
