Sautéed Chickpeas full of flavor with a refreshing coconut sauce.
1 EA yellow onion
2 CLOVES garlic
1 EA red chili pepper
2 TSP ground cumin
2 TSP coriander
2 TSP sweet paprika
0.5 TSP chili flakes
1 TBSP vegetable oil
32 OZ / 900 G chickpeas
14 OZ / 400 G coconut milk
1 TSP salt
1 TSP pepper
Add your coconut milk to the mixing bowl along with a little salt. Cook your coconut milk with the measuring cup removed for 20 minutes / 212°F|100°C / speed 1 / stir. Once cooked, remove from the mixing bowl and clean the mixing bowl out well.
Peel and halve the onion and garlic. Remove the stem from the chili then add them to the mixing bowl along with the onion and garlic. Insert the measuring cup and chop in turbo mode for 5 seconds / speed 10. Use spatula to scrape down the sides of the bowl.
Add the vegetable oil to the mixing bowl. Remove the measuring cup and sauté for 5 minutes.
Add cumin, coriander, sweet paprika, chili flakes and chickpeas to the mixing bowl. Remove the measuring cup and cook for 5 minutes.
Add the chickpeas onto a serving plate and serve over the coconut sauce over the top.
Enjoy your dish! Serve as a side or make it a full meal with rice or a chapatti.