Garbanzos in Coconut Milk

Name: Garbanzos in Coconut Milk
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 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

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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.