GOAN CHICKPEA CURRY

GOAN CHICKPEA CURRY

Serves 4

  • 1 15 oz can chickpeas, drained
  • 1 container Maya Kaimal Goan Coconut
  • ¼ cup chopped cilantro
  •  
  • In a medium-sized skillet or Dutch oven, combine the chickpeas and the Maya Kaimal Goan Coconut. Simmer over low-heat until chickpeas become soft and begin to break down when pressed with the back of a spoon, 15 to 20 minutes.
  • Using a potato masher, partially mash mixture until about half the pieces are broken down and half are whole.  Mixture should be thick but moist. Adjust with water as needed.
  • Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread. This dish is especially good with homemade puris (fried Indian flatbread).