Chickpeas In Coconut Milk
Special thanks to the Andersons for pointing out this delicious recipe!
1 1/2 cups of cooked chickpeas
2 diced tomatoes
1 can of coconut milk
4 whole cloves
4 cloves garlic, minced
1 tbsp of red pepper flakes (optional)
1 tsp turmeric
1/2 tsp salt
Fresh cilantro leaves for some flavor and garnish
Combine all ingredients (except for cilantro) into a pot and bring to a boil. Lower heat, then let simmer for at least 20 minutes to let the flavors meld. Serve over brown or basmati rice. Add the fresh cilantro leaves to add some beauty to the dish. Skip the red pepper flakes if you have sensitive eaters.
Adapted from Extending the Table