Goan Chickpea Curry
1 15 oz can chickpeas, drained
1 container Maya Kaimal Goan Coconut
¼ cup chopped cilantro, or micro greens
In a medium-sized skillet or Dutch oven, combine the chickpeas and the 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. If it’s very thick, add 1/2 cup water, or more as needed. Heat through.
Garnish with cilantro and serve with naan. It’s also great with chapatis or parathas (homemade or purchased from an Indian store).