Chickpeas in Curried Coconut Broth

Name: Chickpeas in Curried Coconut Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms chickpeas (garbanzo beans), rinsed and drained; 2 teaspoons canola oil; 1 liters hot cooked basmati rice; 1 Tbsp curry powder; 118 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 2 Tbsps chopped pickled jalapeño pepper; 383 grams light coconut milk; 822 grams no-salt-added diced tomatoes, undrained; 355 milliliters chopped onion; 1 teaspoon salt

Chickpeas in Curried Coconut Broth is a gluten free and vegan side dish. This recipe makes 6 servings with 474 calories, 15g of protein, and 10g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of no-salt-added tomatoes, garlic cloves, pickled jalapeño pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat a large nonstick skillet over medium heat.

Equipment you will use

Frying Pan

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion and garlic; saut 5 minutes or until onion is tender.

Ingredients you will need

Garlic

Onion

Place onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours. Stir in cilantro.

Ingredients you will need

Chickpeas