Coconut-Braised Chickpeas with Celery Stalk and Cassava Root

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.