Chickpeas in Coconut Milk

I love various herbs, spices, and seasonings, especially those of Middle Eastern and Indian flavor. This little dish incorporates of a few of those spices that I’m sure you’re very much familiar with…namely tumeric and coriander.

Turmeric has a musky, peppery flavor.  In it’s fresh state, its a tad bitter and used for its intense, bright yellow-orange color. Thus, turmeric gives dishes that it’s used in a nice lovely yellow color, especially when used in Indian curries. If you use the fresh root, peel away the skin and finely grate the flesh.  Also it can be used sparingly as an alternative to saffron.

Coriander is highly aromatic with a mild hint of orange peel. It can be used whole or ground. Also known as cilantro, coriander is the most common herb used in Thai cooking. The whole plant is used–the root, stem, and leaves. The seeds are roasted then ground in a spice mill and used in curry pastes. The leaves are used for their fresh, peppery flavor and as a garnish. For this dish I grounded up whole seeds with a mortar and pestle.

Chickpeas, or garbanzo beans, are most familiar in hummus, falafel, and other Middle Eastern dishes, but also used in Indian curries as well.

I really enjoyed this easy to make soup. I found it to be very filling. Just  add some crusty bread, or better yet, Indian style bread to round it out

The potatoes absorbed the flavors nicely. The coconut milk assisted with the creaminess. I love Potato Soup, and frankly I can eat chick peas right from the can, so this dish was a double treat for me, and it was quite filling.


1 cup water

about 10 oz. or two nice size potatoes, cut into cubes

1 14 oz can chickpeas, drained and rinsed

1 cup of canned coconut milk–rememeber to shake well before opening, or pour into a bowl and stir to mix

1 tsp salt, or salt to taste

2 Tbsp olive oil

4 large cloves garlic, finely chopped

2 tsp ground coriander

1/2 tsp ground tumeric

1/2 tsp chili powder

juice of 1/2 lemon

Indian bread or your favorite


Pour the water into a medium saucepan and add the potatoes. Bring to a boil, then reduce the heat to low and cook, covered for 6 to 7 minutes, until the potatoes are al dente. Add the chickpeas and cook, uncovered for 3 to 4 miuntes, until the potatoes are tender. Add the coconut milk and salt, bring to a slow simmer.

Heat the oil in a small saucepan over low heat. Add the garlic and cook, stirring freaquently, until it begins to brown. Add the coriander, tumeric and chili powder and cook, stirring for 25 to 30 seconds.

Fold the aromatic oil into the chickpea mixture. Stir in the lemon juice and remove from the heat. Serve immediately with the bread.

Chickpea in Coconut Milk

2 Comments (+add yours?)

  1. Christo
    Mar 08, 2012 @ 07:20:19

    I would love a bowl of this for breakfast – RIGHT NOW!


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