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Coconut-Ginger Chickpeas & Tomatoes

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Coconut-Ginger Chickpeas & Tomatoes

Coconut-Ginger Chickpeas & Tomatoes

If you have approximately 30 minutes to spend in the kitchen, Coconut-Ginger Chickpeas & Tomatoes might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For 91 cents per serving, you get a side dish that serves 6. One serving contains 382 calories, 11g of protein, and 11g of fat. If you have brown rice, gingerroot, tomatoes, and a few other ingredients on hand, you can make it.

Instructions

1
In a large skillet, heat oil over medium-high heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
Add onions; cook and stir until crisp-tender.
Ingredients you will need
OnionOnion
3
Add tomatoes, jalapeno and ginger; cook and stir 2-3 minutes longer or until tender.
Ingredients you will need
Jalapeno PepperJalapeno Pepper
TomatoTomato
GingerGinger
4
Stir in chickpeas, water and salt; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is almost evaporated.
Ingredients you will need
ChickpeasChickpeas
WaterWater
SaltSalt
5
Remove from heat; stir in coconut milk and cilantro.
Ingredients you will need
Coconut MilkCoconut Milk
CilantroCilantro
6
Serve with rice; sprinkle with additional cilantro if desired.
Ingredients you will need
CilantroCilantro
RiceRice

Equipment

DifficultyMedium
Ready In30 m.
Servings6
Health Score13
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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