Friday, October 3, 2008

Curried Chickpeas in Coconut-Cilantro Broth

(from Karen)

Don’t touch the seeds when seeding the jalapeño pepper. If you touch them they can burn your skin.

1 tsp butter or stick margarine
1 cup chopped onion
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, undrained
2/3 cup canned coconut milk (we use the entire can)
1 tbsp seeded minced jalapeño pepper
1 to 2 tsp. curry powder (we go heavy on this)
1 (19-ounce) can chickpeas (garbanzo beans) drained
1/3 cup chopped fresh cilantro
1 can of pre-cooked chunk chicken (optional)
(5 cups rice)

Heat butter in a large skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Stir in tomatoes and next 3 ingredients; reduce heat, and simmer 5 minutes. Add chickpeas (and chicken); partially cover, and simmer 15 minutes. Remove from heat; stir in cilantro. Serve over rice.

Yield: 5 servings

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