tasteofhome.com
Coconut-Ginger Chickpeas & Tomatoes
This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California
Prep
15 min
Cook
15 min
Total
30 min
Serves
6 servings
Instructions
- 01
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno and ginger; cook and stir 2-3 minutes longer or until tender.
- 02
Stir in chickpeas, water and salt; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is almost evaporated. Remove from heat; stir in coconut milk and cilantro.
- 03
Serve with rice; sprinkle with additional cilantro if desired.
Nutrition
per serving
- Calories
- 402
- Protein
- 11g
- Carbs
- 65g
- Fat
- 12g
- Fiber
- 10g
- Sodium
- 590mg
- Cholesterol
- 0cholesterol
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