Chickpeas with Cilantro, Coconut, & Avocado
Not to be a total American Millennial about it, but I added avocado (in place of the papaya) and because I canNOT take the heat, I took out all the heat. Honestly, it's so addictive that I craved it after eating it for dinner.
- 1 tablespoon coconut oil
- 1/2 medium yellow onion, chopped
- 1 tablespoon diced fresh ginger
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1 10-ounce can chickpeas, drained and rinsed
- Salt, to taste
- 2 tablespoons chopped cilantro, some reserved for garnish
- 1/2 “turned” (not quite ripe) mango, peeled and grated
- 1/2 avocado, roughly chopped
- 2 tablespoons grated dry coconut (unsweetened)
- 4 limes, cut into wedges
In a sauté pan, heat the coconut oil over medium heat. Add the onion, ginger, chili powder, and turmeric. Cook for about 2 minutes. Add the chickpeas, and sauté until all the ingredients are combined and the chickpeas are well coated with seasonings. Reduce the heat to low, and cook for 2 minutes more. Season to taste with salt. Stir in the cilantro, reserving some for a garnish. Serve topped with the grated mango, avocado, coconut, fresh cilantro, and lime wedges.