Curried Chickpeas in Coconut Milk

Ingredients
 1 cup dried garbanzo beans, soaked (or two 15 oz cans)
 1 inch ginger root, peeled and sliced
 2 cloves garlic, peeled
 2 teaspoons canola oil or ghee (clarified butter, frequently used in Indian cooking)
 2 teaspoons ground cumin
 1/2 teaspoon ground turmeric
 2 teaspoons ground coriander
 1/4 teaspoon cayenne
 1 cup coconut milk (optional light coconut milk)
 1 teaspoon brown sugar
 1 tablespoon tomato paste
 1/2 teaspoon salt
 1/4 cup cilantro, chopped

Preparation
1. Drain the soaked beans, then put in a pot with 5 cups water and a pinch of salt. Bring to a boil and
then reduce the heat to simmer for about an hour. When they are very tender, drain and reserve.
2. Heat a large skillet (see tip below) over high heat. When hot, add the canola oil or ghee, the ginger,
garlic, cumin, turmeric, coriander and cayenne and stir until the spices are fragrant. Add the coconut
milk, brown sugar, tomato paste and salt, and mash and stir to incorporate the tomato into the sauce
as it comes to a simmer. Add garbanzos and stir. Cook, stirring often, until thick. Sprinkle with
cilantro just before serving.
 Coconut Curry Cod and Veggies
This easy meal in a pan can be assembled while the oven heats up, and leaves you with minimal
dishwashing chores to boot. A can of coconut milk delivers enough complexity to create a curry
sauce with no fuss, and it turns a plain piece of fish into an exciting meal. If your fish filets are thinner
than one inch, check on doneness at 15 minutes.

Ingredients
The High Five (Four!)

 1 cup coconut milk

 2 cups cauliflower, small florets
 1 large carrot, thinly sliced
 1 pound cod, halibut, salmon, or other fish, about 1-inch thick, cut in portions

Pantry and Kitchen Items

 1 tablespoon curry powder

 cayenne, optional
 1/2 teaspoon salt

Preparation
1. Heat the oven to 375⁰F, and set up a steamer for the vegetables. In a cup, mix the coconut milk,
curry powder, cayenne to taste (if using), and salt.
2. Steam the cauliflower and carrots for 2 minutes, then let cool.
3. Place the fish in a 2-quart baking dish and cover with cauliflower and carrots, then pour over the
sauce. Bake at 375⁰F for 20 minutes. When the fish is cooked through and flakes easily when
pierced with a paring knife, serve.
 Chickpea Burgers
Ingredients
 2 tablespoons sesame seeds
 1 tablespoon ground coriander
 1 tablespoon ground cumin
 2 teaspoons canola oil
 4 scallions, chopped
 3 cloves garlic, minced
 1 15-ounce can chickpeas, rinsed
 1 cup cooked brown rice
 2/3 cup wheat germ, divided
 3 tablespoons lemon juice
 1/2 teaspoon salt
 1/4 teaspoon freshly ground pepper
 4 6-inch whole-wheat pita breads, warmed
 8 slices tomato
 1 cup baby spinach
 4 tablespoons nonfat plain yogurt

Preparation
1. Heat a small skillet over low heat. Add sesame seeds and toast, stirring, until golden brown, 2 to 4
minutes. Add coriander and cumin; cook, stirring, until fragrant, 10 to 20 seconds more. Transfer to a
plate and let cool. Grind with a mortar and pestle or in a spice mill or clean coffee grinder; set aside.
2. Add oil to the pan and heat over medium heat. Add scallions and garlic; cook, stirring, until softened,
about 2 minutes. Set aside.
3. Position rack in upper third of oven; preheat broiler. (Alternatively, preheat a grill to medium-high.)
4. Coarsely mash chickpeas in a medium bowl with a potato masher. Stir in rice, 1/3 cup wheat germ,
lemon juice, salt, pepper, the reserved spice mixture and the scallion mixture; mix well. Shape the
mixture into four 3/4-inch-thick patties. Place the remaining 1/3 cup wheat germ in a shallow dish
and dredge the patties, pressing the wheat germ onto them firmly. If broiling, place the patties on a
lightly oiled rack set on a baking sheet. (If grilling, oil the grill rack; see Tip.)
5. Broil (or grill) the patties until browned and heated through, about 3 minutes per side. Tuck the
burgers into pitas with tomato slices, spinach and yogurt.