Seasonal Recipes

Turmeric Chickpeas with Ginger and Coconut

1 tablespoon olive oil
1 onion finely diced
2 cloves garlic minced
2 teaspoons minced ginger
1 teaspoon turmeric powder
1/4 teaspoon salt
1 cup coconut milk
2 teaspoons sugar or honey
2 cups chickpeas drained and rinsed if using canned
For serving
2 cups cooked brown rice
coriander, for serving
lemon, for serving
avocado, for serving
  1. Heat a pot over medium-low heat. Add the onion and cook for 3 to 4 minutes, until soft and fragrant. Stir in the garlic and ginger, cooking for another 1 to 2 minutes. Add the turmeric and salt followed by the coconut milk and sugar. Bring to a boil, reduce to a simmer then add the chickpeas. Cover and cook for 10 minutes to let the flavors develop and the chickpeas soften. 

  2. Serve the turmeric chickpeas over the rice and sprinkle with coriander. Serve with lemon wedges and fresh avocado.