Dinner for 2

Chickpeas in Coconut Onion Sauce

Name: Chickpeas in Coconut Onion Sauce
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3/4 cup dried chickpeas; 2 dried red chilies; 2 tsp coriander seeds; 1/4 tsp black peppercorns; 1/3 cup shredded coconut; 5 cloves garlic; 1/2 onion; 1/8 tsp cinnamon; 1/2 cup water; 1/2 tsp turmeric; 3/4 tsp salt; 1 cup water; 3/4 tsp tamarind paste; lemon and cayenne for garnish (optional); 1 tsp oil; 1/2 tsp mustard seeds; 1/8 tsp fenugreek seeds; 9 curry leaves

$19.84for 460 minServes 2

Tender chickpeas simmer in a Mangalorean sauce made with toasted coconut, onions, chilies, garlic, and tamarind.

Photo: veganricha.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Canned beans, 5 oz$0.09/oz typical	5 oz	$0.44Typical price
	Shredded coconut, 1 oz$0.30/oz typical	1 oz	$0.30Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.38Typical price
	Onions, 0.2 lb$1.29/lb typical	0.2 lb	$0.26Typical price
	Mint, 2.75$1.99 each typical	2.75	$5.37Typical price
Total for the servings shown		$9.92

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepperDried spices (cumin, paprika, chili powder, oregano)Asian sauces and pastesCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

60 minstart to table
Mediumdifficulty
2servings (the source says 4, which counts pieces)
$$$typical cost tier

Indian Vegetarian Vegan Dairy-free Budget Family Dinners Spring

Typical price

$4.96 per serving$19.84 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3/4 cup dried chickpeas
2 dried red chilies
2 tsp coriander seeds
1/4 tsp black peppercorns
1/3 cup shredded coconut
5 cloves garlic
1/2 onion
1/8 tsp cinnamon
1/2 cup water
1/2 tsp turmeric
3/4 tsp salt
1 cup water
3/4 tsp tamarind paste
lemon and cayenne for garnish (optional)
1 tsp oil
1/2 tsp mustard seeds
1/8 tsp fenugreek seeds
9 curry leaves

Steps

Cover the chickpeas with water in a large pot, and simmer for 40 minutes or until tender, adding water as needed.
Toast the dried chilies, coriander seeds, peppercorns, and coconut in a dry skillet over medium heat for 3 minutes.
Blend the toasted mixture with the garlic, onion, cinnamon, and one-half cup water until smooth.
Heat the oil in a skillet, fry the mustard seeds, fenugreek seeds, and curry leaves for 1 minute, then add the blended sauce.
Cook the sauce for 8 minutes, then stir in the turmeric, salt, tamarind, and one cup water.
Add the cooked chickpeas and simmer the sauce for 8 minutes, stirring occasionally.

Main ingredient on sale this week? See what to make with canned beans on sale.