Chickpeas, commonly known as pigeon peas or locally, ‘Mbaazi’ is a superfood in the legume family that is common in the Eastern parts of Kenya.
Chickpeas are a great source of dietary protein and fiber.
They are well-known to have a low glycemic index, making them good choices for people with diabetes and those with high blood pressure.
Many people however have different methods of preparing them; From soups, salads, adding them to Mukimo, Mashing them with bananas, cooking them with greens or even having them with rice or chapati.
Ingredients
- 500g chickpeas, pre boiled
- Cooking oil
- 1 red onion, finely chopped
- 3 garlic cloves, grated
- ½ ginger
- 2 large tomatoes
- 1 tbsp curry powder, medium
- ½ tsp garam masala
- ½ tsp ground cumin
- ¼ tsp turmeric
- ½ tsp salt
- 400ml full fat coconut milk
- 3 handfuls of spinach
- Avocado
Preparation
Step 1
Heat cooking oil in a sufuria, over medium heat before adding the onions.
Step 2
Fry for a few minutes before adding garlic and grated ginger.
Step 3
After they begin to brown, add in your chopped tomatoes and fry until the tomatoes have broken down. Cover with a lid and let it simmer.
Step 4
Add your spices of choice before pouring coconut milk into the mixture.
Stir and leave to simmer for 10 minutes.
Step 5
Stir in your chickpeas and add water after 10 minutes. Leave for a further 20 minutes.
Step 6
Add your spinach for 5 minutes before finishing cooking and cover to steam.
Step 7
Remove from heat and garnish with chopped Dhania. Slice up your avocado and season with black pepper.
Serve the chickpeas and enjoy over a glass of mango juice and rice, or eat it as it is.
