Garbanzos in Coconut Milk

Valeria's Note:

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.

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

Ingredients:

Servings: 6

• 2 cups cooked chickpeas or 2 cups canned chick-peas, drained
• 1 tomato, 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

Directions:

1. Combine all ingredients in medium saucepan.
2. Bring to boil, then reduce heat and simmer 20 minutes to blend flavors.
3. Serve with rice.

Reviews

[MrsMM]

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!

[Chef #1378153]

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.

[Anglo Mama in Israel]

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!