African Beans with Coconut Milk

2 cups dry chickpeas (garbanzo beans), soaked
1 1/2 cups coconut milk
1 medium tomato chopped
3 garlic cloves, crushed
1 garlic clove, minced
1 1/2 teaspoons turmeric

Cook peas in enough water to cover until they are about half done. Drain them, then add the coconut milk to the pot along with the tomato and spices.
Continue to boil until the peas are tender. Serve hot with rice.

Yield: 6 servings

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