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Chickpeas in Coconut Milk Veg HT MC 115mins plus soaking

 

Serves 4     Hot Vegetarian Vegan Pulses  Grains  Main Course Eggless Gluten Wheat Dairy Free

 

Ingredients

400g/14oz Chickpeas, pre-soaked

360ml/12fl.oz. Coconut Milk

2 Tomatoes, chopped

3 Garlic cloves, crushed

1-1/2 teasp Ground Turmeric

Salt and Black Pepper

 

Instructions

 

1. Drain the soaked chickpeas then place in a large saucepan with plenty of cold water. Bring to the boil then reduce the heat and simmer for 1 hour.

 

2. Drain the peas then return to the rinsed out pan together with the remaining ingredients. Bring to the boil then reduce the heat and simmer for a further 45 minutes or until the peas are tender. Serve hot over rice.

 

 

 

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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