Curried Chickpeas over Rice

Chef Ri's Note:

This is a wonderful way to serve garbanzo beans, AKA chickpeas. This dish has a rich tomato-cream sauce with a Caribbean flare. Serve with mildly flavored veggies. Fry very ripe plantains and add to you meal for a wonderful sweet and salty combo. Store leftovers in the refrigerator. Reheat on the stove by mixing the rice and curried chickpeas, or reheat in toaster oven or microwave. Special Notes: Use soymilk or coconut milk if you are unable to find coconut cream. Beware - "cream of coconut" is sweet, and should not be used in this dish.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 (13 ounce) can chickpeas , rinsed and drained
• 1 (10 ounce) can coconut cream , half
• 1 small tomato , chopped
• ½ large onion , chopped
• 1 tablespoon curry powder
• 1 -2 tablespoon oil
• salt

Directions:

1. Cook rice per directions.
2. Heat oil in a saucepan.
3. Saute onions over medium-high heat.
4. Add tomatoes once onions are soft. Smash the tomatoes in the pot.
5. Add the curry powder and stir.
6. Add coconut cream/milk and stir. (add a little more if you desire more sauce)
7. Salt to taste.
8. Reduce heat to medium-low.
9. Add chickpeas, cover and simmer 10-15 minutes, stirring occasionally.
10. Serve hot over rice.

Reviews

[VeggieMomma]

I made this because I had all the ingredients, and it is delicious! I used 2 cups of coconut cream, 1 cup canned tomatoes instead of the fresh, and added a handful of fresh basil at the end. It is rich and delicious. I am definitely adding it to my regular rotation, but might try it with lite coconut milk to reduce the fat content.