Friday, April 11, 2014
Chickpeas with Basil, Coconut pesto
This is one of the easiest and delicious recipes. This recipe is a combinations of Italian/Indian and Indonesia flavors. Here are some of the health benefits of this recipe, Chickpea can help restore tone to skin and circulation. Coconut milk adds heartiness while keeping you cool. The refreshing sourness of lime helps wake you up out of winter hibernation. Basil aids digestion and opens up the pores, restoring a summer glow to your skin and Cilantro cleanses your body..:)
This recipe is adapted from joyful belly. I modifies the recipe according to my taste buds.
1/2 cup Basil
1/2-1 tsp Cayenne Pepper
2 cup cooked Chick Peas (Garbanzo)
1 cup Coconut Milk
2 tbsp. desiccated coconut
kaffir lime leaves- 2
Juice from 1 whole Lime
2 tbsp. Olive Oil
salt to taste
Chopped coriander leaves-2tbs for garnishing
Chick peas with Coconut basil pesto
For the pesto sauce:
In a grinder add chopped basil,1/2 tbs olive oil,1/2 cup coconut milk, lime juice ,cayenne pepper and grind till smooth paste. Add the remaining coconut milk and mix well. Keep aside.
In a heavy bottom pan heat olive oil, add the cooked Chickpeas and kaffir lime. Sauté for 5 minutes in medium flame. Add the coconut milk paste, salt ,desiccated coconut and cook till all the water from the coconut milk is absorbed.
Garnish with Coriander leaves and more basil leaves. Serve hot with Rice or Chapatti's.
Note: You can also add chopped mint leaves to this recipe.