Recipe by Valeria
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.
Top Review by 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!
- 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