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
- 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.
- Add the chickpeas, lemon juice, coconut, and raisins. Mix well.
- Transfer to a serving bowl. Season with salt and mix well. Serve chilled or at room temperature.
Yield: Serves 6 as a side dish