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Thai Chickpea Curry




  1. Make a paste of garlic, cilantro and peppercorns using a mortar and pestle or a food processor.
  2. Heat oil in 3 quart saucepan; briefly sauté the paste.
  3. Add coconut milk, (or a combination of coconut milk and water to equal 3 cups liquid). Stir well.
  4. Add remaining ingredients, cover, bring to a boil, and simmer about 2 1/2 to 3 hours until chickpeas are tender. It may be necessary to add more liquid while chickpeas are cooking; check periodically.

If using pressure cooker, reduce liquid by a half.

From the kitchen of Martin James – Copenhagen, Denmark.


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