Coconut-Braised Chickpeas with Celery Stalk and Cassava Root
- Cassava root76 g122 kcal
- Celery stalk1 bunch63 kcal
- Chickpeas185 g699 kcal
- Edamame120 g176 kcal
- Galangal26 g21 kcal
- Garam masala5 g19 kcal
- Hoisin sauce65 ml143 kcal
- Margarine35 g251 kcal
- Sea salt3 g0 kcal
- Smoked paprika7 g20 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender chickpeas paired with celery stalk and cassava root and edamame, finished with galangal and a hit of garam masala and smoked paprika. 1. Pat the chickpeas dry and season with sea salt, garam masala and smoked paprika. 2. Heat margarine in a heavy pan and roast the chickpeas until it develops a deep golden crust, about 24 minutes. 3. Add celery stalk and cassava root to the pan and cook until just tender, stirring in galangal for fragrance. 4. Cook the edamame separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hoisin sauce before serving hot.