Chickpeas Simmered in Coconut Cream

Chickpeas Simmered in Coconut Cream

A vegetarian and ayurvedic recipe that showcases tender chickpeas.

Ingredients: 4 servings

1 cup
2 1/2 cups
a small amount
a small amount
Olive oil
1 tablespoon
Grated ginger
1 clove
Hing (if available)
1 pinch
Whole cumin seeds
1 teaspoon
Coconut milk
1/2 cup
Mint leaves
1 handful
to taste
to taste


1. Soak the chickpeas overnight in plenty of water. The water should come to about 5 cm above the peas.
2. Add the chickpeas, water, turmeric, and salt into a pot and simmer for 40-50 minutes (or 10-15 minutes in a pressure cooker) until soft.
3. Heat some oil in a frying pan. Add hing (if available) and cumin. Once fragrant, add the ginger.
4. Add the precooked chickpeas, then the coconut milk. Season with salt and pepper.
5. Remove from heat and toss with the mint leaves to finish.

Story Behind this Recipe

I made this recipe to enjoy the golden combination of chickpeas, coconut, and mint leaves. This dish is a great source of protein for vegetarians.