Prep 5 mins
Cook 20 mins
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.
- 2 cups cooked chickpeas or 2 cups canned chick-peas, drained
- 1 tomatoes, chopped
- 4 whole cloves or 1⁄8 teaspoon ground cloves
- 2 -3 garlic cloves, mined
- 1 1⁄2 cups coconut milk
- 1 1⁄2 teaspoons ground turmeric
- 1⁄2 teaspoon salt
- Combine all ingredients in medium saucepan.
- Bring to boil, then reduce heat and simmer 20 minutes to blend flavors.
- Serve with rice.
Easy as opening a can of soup. It really is. So delicious and soothing, almost- the flavors are hearty and turmeric is so healing. It's a good option for a work lunch- travels well. I used ground cloves and light coco milk. Awesome stuff. Thanks!
Great recipe. My 5 year old was not impressed but my 2 year old and 1 year old enjoyed it as did my husband. I didn't have any turmeric on hand so I used a teaspoon of dry mustard instead and added a tablespoon of sugar. Will definately be making this recipe again. Very very good.
Very creamy and interesting blend of flavors. Makes a nice change from our usual fare. My 2-year-old inhaled it! Very quick and easy recipe. Even hubby who does NOT like foods with funny spices in them went back for seconds and thirds!