CURRIED CHICKPEAS IN COCONUT-CILANTRO BROTH
Steps:
- Heat the butter in a large skillet, over medium-high heat. Add the onion and garlic, and saute 3 minutes or until tender. Stir in tomatoes and next three ingredients, reduce heat, and simmer 5 minutes. Add chickpeas, partially cover, and simmer another 15 minutes. Remove from heat and stir in cilantro. Serve over rice.
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