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Coconut Curried Chickpeas

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Ingredients Needed For Coconut Curried Chickpeas
* 1/2 cup chopped fresh cilantro
* 4 1/2 cups stemmed, coarsely chopped spinach
* 3 cups Cauliflower florets
* 1 1/2 Tbs. olive oil
* 6 medium cloves garlic, thinly sliced
* 1 large Onion, thinly sliced
* 2 tsp. salt
* 3 Tbs. Homemade curry Powder or good-quality commercial brand
* 4 medium carrots, thinly sliced on diagonal
* 3 cups cut green cabbage (2-inch pieces)
* 2 Tbs. vegetable broth or water
* 4 cups cooked Chickpeas or rinsed canned Chickpeas
* 3/4 cup coconut milk

Directions To Prepare Coconut Curried Chickpeas
1. In wok, bring 2 1/2 quarts lightly salted water to a boil over high heat. Add Cauliflower and cook 2 minutes. Drain and set aside.



2. Set wok over medium-high heat and add 1 tablespoon oil. Add garlic, Onion and 1 teaspoon salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute (curry will absorb most of oil). Add remaining 1/2 tablespoon oil, then carrots, cabbage and remaining 1 teaspoon salt and stir-fry 2 minutes.



3. Gradually drizzle broth around outer perimeter of vegetables (not in the center.) Cover and cook 2 minutes. Stir in Chickpeas and coconut milk and cook, uncovered, 2 1/2 minutes.



4. Add spinach, reserved Cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute. Serve hot.


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Tuesday, September 19, 2017, 10:35 pm


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