Chick Peas with Tomato Sauce and Coconut Milk
recipe from Etay Efrat (Iswara)
The owner of a vegetarian food-delivery business in Shoham Israel, Iswara regularly includes this surprisingly easy and delicious dish in his menus. The recipe combines Mediterranean and Asian ingredients with a vegan Italian rosé sauce. Iswara recommends serving it over rice with a green salad on the side.
2 cups chick peas, soaked overnight and drained
5 tomatoes (chopped in small cubes)
1/2 cup water (for the sauce)
2 tablespoons tomato paste
2 tablespoons olive oil
1/2 tablespoon hing (also known as asafoetida)
1/2 can unsweetened coconut milk
2 cups raw spinach leaves
Add the chick peas to a medium-sized saucepan and cover with water (4 inches above the chick peas). Boil on medium heat until soft/ready to eat (about 1-2 hours).
In the meantime, make the sauce: heat olive oil on medium heat about 2 minutes; add hing and tomato paste and mix for about 15 seconds; add tomatoes and water and stir; bring to a boil; reduce heat to medium and cover. Cook for 15 minutes until tomatoes are soft. Set aside.
Add chick peas to sauce and bring to boil. Add coconut milk and spinach. Cook for 2 to 3 minutes. Salt to taste.
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