Coconut Ginger Chickpeas
Ingredients
- 3 tbsp coconut cream
- 1/2 small onion, diced
- 2 tsp soy sauce
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder or 1 inch fresh ginger
- 1/2 tsp dry basil
- 1/2 cup frozen corn
- 1/2 cup slices mushrooms
- 1 1/2 cups cooked chickpeas (feel free to use a full can of chickpeas if that’s what you have
- just make sure to rinse and drain)
- Salt to taste
Preparation
Add mushrooms and onions to a pan and sauté until onions are softened and slightly browning
Add in coconut cream, tomatoes, corn and seasonings
Sauté and cook until fragrant, about 2-3 minutes
Add in chickpeas and soy sauce and stir to fully combine
Allow liquid to cook and thicken for about 7-8 minutes on low-medium heat
Adjust seasonings to preference and serve over rice
This was surprisingly really good
Excited for leftovers of this tomorrow
