Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

2. 2

   Add 2 cans of drained chickpeas to the hot oil and pan-sear for 8-10 minutes, stirring occasionally until golden brown and slightly crispy, then remove the chickpeas from the skillet and set aside.

3. 3

   In the same skillet, add 1 more tablespoon of vegetable oil, then add 1 finely sliced medium red onion, 4 minced garlic cloves, 3 thinly sliced red chilies, 1 thinly sliced lemongrass stalk, and 3 thinly julienned kaffir lime leaves and sauté for 5 minutes until aromatic.

4. 4

   Stir in 1 teaspoon of turmeric powder, 1 cup of full-fat coconut milk, 1 tablespoon of tamarind paste dissolved in 2 tablespoons warm water, 1 tablespoon of grated palm sugar, and 2 tablespoons of soy sauce; bring the mixture to a gentle simmer for 5-7 minutes until the sauce slightly thickens.

5. 5

   Return the pan-seared chickpeas to the skillet with the simmering coconut sambal and stir well to coat all the chickpeas, continuing to cook for another 2-3 minutes to allow the flavors to meld.

6. 6

   Season the dish with 0.5 teaspoon of salt, tasting and adjusting the seasoning as needed, then remove from heat.

7. 7

   Serve the Pan-Seared Chickpea and Coconut Sambal immediately over 3 cups of cooked basmati rice and garnish with 0.25 cup of fresh chopped cilantro.