I first had this creamy nourishing bowl of yum at a trendy cafe in Los Angeles. Here is my take on the dish. What I love about it is that if you have a few cans of chickpeas and a couple other pantry staples you have a nutritious dinner in about 30 minutes. You can also vary the recipe with whatever vegetable you have on hand. I used a sweet potato here, but greens, red pepper, peas…you name it would also work.
2 cans chickpeas (garbonzo beans)
1 can fire roasted tomatoes
1 can coconut milk (full fat)
1 Tbsp. Unrefined organic coconut oil OR extra virgin olive oil
1 medium size onion chopped
2 cloves garlic minced
1/2 knob of ginger minced (or 1 Tbsp. jarred minced ginger OR 1 tsp ground ginger)
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin (optional)
dash of cayenne (optional OR crushed red pepper)
1/2 c. broth (chicken or vegetable)
diced sweet potato, chopped spinach, kale or chard, green peas
Top with your choice: Spoon of plain greek yogurt, chopped cilantro, poached egg, shredded chard leaves
Heat large skillet over medium high heat. Saute onions until they start to soften. Add garlic and ginger. Cook for a a couple minutes then add smoked paprika, cinnamon and cumin, and cayenne. Add drained and rinsed chickpeas, tomatoes, coconut milk and broth. Bring to a boil, reduce heat and simmer for 20 to 30 min.
*If you add chopped sweet potatoes cook until they are tender. Greens may be added at the end of cooking.