Chickpeas and Edamame in Coconut Milk

1. Add chickpeas and coconut milk to a medium saucepan. Sprinkle a healthy pinch of salt and bring to a slow simmer. Cook till coconut milk is thickened.
2. Meanwhile, heat the oil in a small saucepan over very low heat. Add the garlic and cook, stirring frequently until it begins to brown.
3. Add the coriander, turmeric and chili powder and cook, stirring for 1 minute.
4. Fold the aromatic oil into the chickpeas.
5. Stir in lemon juice and remove from the heat. Add edamame (soy beans).

Serving suggestions: Serve immediately with any Indian bread or plain basmati rice.

Cook’s tip: You can use greens beans or a mixture of green beans and carrots instead of the edamame or potatoes. Black-eyed peas are also excellent for this recipe.