Chickpea Stew made with coconut milk 2 to 3 servings
2 teaspoons olive oil
1/2 cup chopped leeks (use the white and light green parts only)
1/4 cup chopped onions
1/2 cup sliced carrots, about 1/4" thick
1 tablespoon curry powder
1/2 teaspoon brown sugar
1/2 teaspoon peeled & grated fresh ginger
1 clove of garlic, minced
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
8 oz. (1 cup) full-fat coconut milk
1/4 teaspoon kosher salt & black pepper
Cooked rice for serving (I used brown basmati rice)
Fresh cilantro for garnishing if desired
- Heat the oil in Dutch oven over medium heat.
- Add the leeks, onions and carrots; cover and cook 5 minutes or until tender, stirring occasionally.
- Add curry powder, brown sugar, ginger and garlic; cook 1 minute stirring constantly.
- Pour in the lemon juice and broth.
- Stir in the chickpeas and coconut milk.
- Season with salt and pepper to taste.
- Cover and cover over low for 30 minutes.
- Remove cover and cook over medium heat about 10 minutes or until broth is partly reduced and slightly thickened.
- Serve over cooked rice and garnish with fresh cilantro if desired.
Recipe without photos . . .
Chickpea Stew made with coconut milk 2 to 3 servings
2 teaspoons olive oil
1/2 cup chopped leeks (use the white and light green parts only)
1/4 cup chopped onions
1/2 cup sliced carrots, about 1/4" thick
1 tablespoon curry powder
1/2 teaspoon brown sugar
1/2 teaspoon peeled & grated fresh ginger
1 clove of garlic, minced
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
8 oz. (1 cup) full-fat coconut milk
1/4 teaspoon kosher salt & black pepper
Cooked rice for serving (I used brown basmati rice)
Fresh cilantro for garnishing if desired
1/2 cup chopped leeks (use the white and light green parts only)
1/4 cup chopped onions
1/2 cup sliced carrots, about 1/4" thick
1 tablespoon curry powder
1/2 teaspoon brown sugar
1/2 teaspoon peeled & grated fresh ginger
1 clove of garlic, minced
2 tablespoons fresh lemon juice
1 cup chicken or vegetable broth
1 (15.5 oz.) can chickpeas (garbanzo beans), drained
8 oz. (1 cup) full-fat coconut milk
1/4 teaspoon kosher salt & black pepper
Cooked rice for serving (I used brown basmati rice)
Fresh cilantro for garnishing if desired
- Heat the oil in Dutch oven over medium heat.
- Add the leeks, onions and carrots; cover and cook 5 minutes or until tender, stirring occasionally.
- Add curry powder, brown sugar, ginger and garlic; cook 1 minute stirring constantly.
- Pour in the lemon juice and broth.
- Stir in the chickpeas and coconut milk.
- Season with salt and pepper to taste.
- Cover and cover over low for 30 minutes.
- Remove cover and cook over medium heat until broth is partly reduced and slightly thickened.
- Serve over cooked rice and garnish with fresh cilantro if desired.
3 Researches SHOW How Coconut Oil Kills Fat.
ReplyDeleteThe meaning of this is that you actually burn fat by eating Coconut Fat (including coconut milk, coconut cream and coconut oil).
These 3 researches from big medical journals are sure to turn the conventional nutrition world around!