Chickpeas and Edamame in Coconut Milk

• 14 ounces, weight Canned Chickpeas
• 1 cup Coconut Milk
• 1 teaspoon Salt
• 2 Tablespoons Sunflower Or Olive Oil
• 4 cloves Garlic, Large And Finely Chopped
• 2 teaspoons Coriander Powder
• 1/2 teaspoons Turmeric Powder
• 1 teaspoon Chili Powder, Or To Taste
• 2 Tablespoons Lemon Juice
• 1/2 cups Frozen, Thawed Edamame

1. 1.
2. Add chickpeas and coconut milk to a medium saucepan.
3. Sprinkle a healthy pinch of salt and bring to a slow simmer.
4. Cook till coconut milk is thickened.
5. 2.
6. Meanwhile, heat the oil in a small saucepan over very low heat.
7. Add the garlic and cook, stirring frequently until it begins to brown.
8. 3.
9. Add the coriander, turmeric and chili powder and cook, stirring for 1 minute.
10. 4.
11. Fold the aromatic oil into the chickpeas.
12. 5.
13. Stir in lemon juice and remove from the heat.
14. Add edamame (soy beans).
15. Serving suggestions: Serve immediately with any Indian bread or plain basmati rice.
16. Cooks tip: You can use greens beans or a mixture of green beans and carrots instead of the edamame or potatoes.
17. Black-eyed peas are also excellent for this recipe.

chickpeas, coconut milk, salt, sunflower, garlic, coriander powder, turmeric, chili powder, lemon juice

Taken from tastykitchen.com/recipes/main-courses/chickpeas-and-edamame-in-coconut-milk/ (may not work)