Garbanzos in Coconut Milk

"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."
photo by Moor Driver photo by Moor Driver
photo by Moor Driver
photo by Food Snob in Israel photo by Food Snob in Israel
photo by Engrossed photo by Engrossed
Ready In:




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

Questions & Replies

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  1. 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. connie.m.watson
    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.
  3. 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!
  4. Food Snob in Israel
    OMG!!!! This is IT! This is Indian food that even my hubby (who does not do spicy) can eat without trepidation. My two year old DEMANDED her own bowl and didn't get down from the table until it was fingerlicking clean! And that is WAY out of character for her. Okay. So I had a favorite Indian restaurant in the San Francisco Bay Area, and they would make me this special dish called a fish vindaloo. Wasn't even on their menu. This "gravy" reminded me of that vindaloo. I like that this is vegan, for those kosher cookers this can be eaten at either a dairy or a meat meal. And it is a good base to play with. I always wondered "how they did that". THe vindaloo that I used to eat was often cooked with pieces of whitefish and potatoes and MORE gravy (so next time I will double the amount of liquid and the seasonings and just add chunks of potato and maybe some steamed fish). This is a WOW WOW WOW YOWZER WOW dish all the way. I have reviewed a LOT of recipes, but this one may have been one of my favorites to date. Delicious. Nutricious. Screaming of India (I don't know Tanzinian cuisine) but not too spicy. Serve over brown rice or with Naan (recipes for this bread can be found on the Zaar, though I've never made it myself, but hear it is relatively easy to make). Wonderful. Thank you!!!
  5. blueartemis4
    This was certainly a unique recipe! I tried it plain just to see how it would be by itself, but I would definitely recommend eating it with rice due to its high liquid content. I used lite coconut milk (canned), drained canned chickpeas, and 1/8 tsp ground cloves. Maybe I wasn't careful enough when measuring my spices, but I found the flavor of both the turmeric and the cloves to be a bit overwhelming. I added a little bit of sweetener (part of a Truvia packet) to my plate, and the dish was immediately improved. If I make this again, I will tone down the turmeric and cloves and maybe add some other spices (such as curry powder) as well as sweetener into the mix.


I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.
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