Garlic Girl's Indian Spiced Chickpeas and Coconut Rice

In the last few years I've become more and more enthused with spices and curries from different parts of the world. Of course I didn't grow up with Indian spices or curries (more like garlic and basil), but I'm definitely beginning to discover which flavors and combination of spices appeal to me the most. Today I prepared garbanzo beans with the intention of making hummus, but decided I would split it up and also make something warm and spicy with one of my favorite legumes - and that's exactly what I did. This dish will warm you through and through, satisfy your hunger and help you feel good about kicking off the new year with healthy food! Feel free to adjust the spices to your taste. For example, add less cinnamon, more garlic, or whatever you like! You are the master of your Spiced Chickpeas!
Makes about 5 servings
4 cups cooked Chickpeas (aka garbanzo beans). Note: you can use canned, but fresh is better in my opinion.
1 small can diced tomatoes
1 medium onion diced
4 cloves garlic, crushed or finely chopped
about 4 cups chicken broth (or veggie broth)
1 teaspoon cumin
1 teaspoon cinnamon
1 1/2 teaspoons paprika
1 1/2 teaspoons garam masala (you can buy at any Indian store)
1 teaspoons curry powder
1/4 teaspoon fenugreek
1/4 - 1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon kosher salt
a few dollops of sour cream for serving
handful of chopped, fresh cilantro for garnish
water to add to pot
Coconut Rice
2 cups basmati or jasmine rice
1 cup coconut milk (you can use "lite")
pinch of red pepper flakes
1/2 teaspoon kosher salt
1 cup chicken broth
about a cup of water
In a heavy bottom pot, saute onion for a few minutes until in begins to soften. Add the garlic and saute for another minute or so. Drizzle a few tablespoons of the tomato sauce from the canned tomatoes so the flavors begin to sizzle together and to also prevent the onions from browning.
Now add all the dry spices, the cumin, curry, cinnamon, salt, etc and stir with a wooden spoon to incorporate. Add the remaining diced tomatoes with the sauce. Add the Garbanzo beans too.
Add enough water and chicken broth to cover the garbanzo beans. Bring to a gentle boil and then turn to low, cover and simmer for about an hour. Check a few times, give it a stir and taste during the simmer to see if you need more spice or salt. Adjust to taste.
To prepare Coconut Rice
Note: Did you know you can make perfect rice every time, without a rice cooker? Just rinse the rise and add enough liquid, whether it's water or broth or a combination of liquids so that the liquid level is about one inch above the rice. Bring to boil, turn heat to low, cover and it's done when all the liquid is absorbed. Of course there are other awesome ways to cook rice, but this one's easy!
Rinse rice and put in small pot or rice cooker. Add the water, chicken broth, coconut milk, salt and red pepper flakes to the pot. Bring to boil, cover and adjust heat to low. Cook for about 15 minutes until all the liquid is absorbed.
Serving Suggestion:
Spoon steamed rice into shallow dish and ladle the Chickpeas with the yummy sauce on top. Put a dollop of sour cream or greek style yogurt on top and then sprinkly with cilantro. Serve piping hot!


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