Chickpeas with Coconut

Chickpeas with coconut can be served as a side dish or as a vegetarian entrée.  The chickpeas can be prepared up to three days in advance as long as they are stored in the refrigerator in a resealable container.  Chickpeas are also known as garbanzo beans.

Chickpeas with Coconut

2 cups cooked chickpeas / garbanzo beans (about 1 cup dried or two 15.5 oz cans)
¼ cup dried shredded unsweetened coconut
¼ cup raisins
3 tbsp fresh lemon juice
1 tbsp safflower oil or canola oil
1 large Vidalia onion, diced
3 garlic cloves, minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
salt

  1. In a skillet over medium-high heat, heat the oil, then add the onion, cumin, ground coriander, and turmeric.  Sauté until the onion is soft, about 7 minutes.  Add the garlic and cook for 30 more seconds, stirring frequently.
  2. Add the chickpeas, lemon juice, coconut, and raisins.  Mix well.
  3. Transfer to a serving bowl. Season with salt and mix well.  Serve chilled or at room temperature.

Yield: Serves 6 as a side dish

This recipe was adapted from Almost Vegetarian Entertaining: Simple and Sophisticated Recipes for Vegetarians, Nonvegetarians, and Everyone in Between

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