Soak and prepare the dried chickpeas as instructed on the package. Canned are OK but by cooking up a pound package I had enough for this recipe as well as a batch of homemade hummus.
Serves 2
2 tablespoons olive oil
½ large onion sliced
2 large carrots sliced
1 green bell pepper, quartered, seeds removed and sliced
¼ cup chopped fresh parsley
1 teaspoon curry powder
¼ teaspoon black pepper
½ teaspoon salt
1 cup Lite Coconut Milk
In a heavy large saucepan over medium high heat, warm the oil until hot but not smoking. Add the onion, carrots, and green pepper slices and cook over med-high heat, stirring frequently, until the onions are translucent.
Sprinkle the parsley, curry, black pepper and salt over the mixture and stir quickly for a moment to enhance the flavor.
Add the coconut milk and one cup of cooked or canned chick peas (also called garbanzo beans). Stir to combine and bring the mixture back to a boil. Reduce heat to low and simmer this for 5 minutes stirring occasionally.
Serve with brown rice for a light, tasty vegetarian meal.
Caution:
People with GOUT may be advised to avoid dried peas and beans, as well as lentils and other legumes due to their high purine content. Purine increases levels of uric acid and therefore may precipitate a gout attack in some susceptible people. (Liver, sardines, processed meat, wine, and dried apricots also contain high levels of purine.)
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