Saturday, 10 January 2015

Coconut Chickpeas

In my previous post I made baked eggs in Mushrooms ,served with chickpeas and I promised to share the chickpea recipe. 
This recipe, is perfect as a side dish to poultry and meat. Serve it as meal for your Vegetarian or Vegan guest. Enjoy!

Serves 4

How to make boiled Chickpeas. 

Soak 250g of chickpeas in 1 litre of water overnight. 
Drain the beans and wash well. 

Cook in 1 litre of water for about 40 minutes or until it's tender when you taste

250g of homemade chickpeas as above or 250g tinned chickpeas drained. 
1 tablespoon of coconut oil
1-3 diced green chillies (depending on your preference)
1 teaspoon of grated ginger (optional)
1 clove of diced garlic)
1 large onion cut thinly into lengthways
A pinch of orange rind.
200ml of vegetable stock
1 tablespoon of chopped parsley.
1 teaspoon of Zaatar mix (optional)

Melt your coconut oil in a pan on a medium heat.

Add the onions and chillies and fry for about 2 minutes

Add the chickpeas and cook for a further 2 minutes
Add the ginger and fry for a minute. 
Then add the vegetable stock and the garlic
Cook for a further 6 minutes or until the beans has absorbed the stock and it's still moist. 

Add the chopped parsley , salt, pepper to taste and stir. 
Quickly remove from the heat. 
Sprinkle the Zaatar mix on top and serve.

Serve with a wedge of lime. 
All photos are by the owner of the blog.