Vida Recetas Editorial
This recipe for chickpeas with coconut cream is a delicious, nutritious, and very easy-to-make option, perfect for a comforting meal. The chickpea, a legume rich in protein and fiber, combines with the creaminess of coconut and the fresh touch of broccoli and green onions, creating a vegan and gluten-free dish that will delight the whole family.
Originating from fusion cuisine, this preparation stands out for its versatility: you can add other vegetables like carrots, peppers, or spinach, and adjust the seasonings to your taste. It is ideal as a main dish served with white rice, quinoa, or naan bread, or as a hearty side dish.
The creamy texture of the coconut milk gently coats the chickpeas and broccoli, while the green onion adds a fresh aroma that balances the flavors. In just about 20 minutes, you will have a colorful and flavorful dish, perfect for a weeknight dinner or to impress your guests on a special occasion.
Prep
10 min
Cook
35 min
Servings
4
In a pot, sauté the chives for about 5 minutes but not the onion leaves.
Add the broccoli and a little bit of water so that it can be cooked a little but steamed.
When we see the broccoli with a very marked green color, add the chickpeas and mix. We leave them for about 5 more minutes.
Add salt, pepper or other dressings that they like and add the coconut cream.
Stir and add the chive leaves. Leave for about 5 more minutes. Serve.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 35 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
