Ingredients
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1 (15 ounce) can coconut milk
1 (15 ounce) can garbanzo beans
1 (10 ounce) package frozen peas
1 tablespoon sugar
1 lemon
Method
Sources
📖
Recipe1M+
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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heat large sauce pan, wok or dutch oven with oil. add onions and cook until they are translucent. add garlic and spices, stirring constantly. add 1/2 cup water to the pan, and let evaporate until onions and spices look caramelized. add coconut milk, and bring to a slow boil. add garbanzo beans and peas, and continue cooking until heated through. add sugar to taste. serve over rice with lemon slices.