I knew I wanted to make some chickpeas, but I didn’t know what I wanted to do with them. I did a quick search on the searchy thing looking for someone else’s idea of the 10 best chickpea recipes out there to see what came up. I found something that looked a bit like the above title, though I dind’t make it the same way. The flavor, though, is what I think is important here.
I started with a cup and a half of pre-soaked with a bay leaf chickpeas, which I threw into my Instapot with about 5 cups of water, a sliced thumb of ginger, a can of tomato paste. I cooked this for 16 minutes.
Once the pressure cooking part was done, I switched it back to saute on high to cook some of the liquid down and added two diced small onions, and I further diced a few more cherry tomatoes I had on hand to add some chunks. I also added about 3 tablespoons of finely shredded coconut.
The reason this is so good is the next step. Add a can of coconut milk. Let it continue to simmer for another 5-10 minutes or so until you get a nice thick broth. I ate this over brown rice. We finished it, I am sort of ashamed to say.