Green chickpea curry

I love chick peas and was intrigued to discover the green variety, hara chana. I soaked & sprouted a cupful over a couple of days. Cooked ’em in a base of diced red onion & garic, sauteed with galangal & green curry paste; with a 2cm cube of creamed coconut dissolved in about 350ml water, gently simmered with the lid on for about 20 minutes, stirring occasionally, until most of the liquid had absorbed; then thickened the sauce with another nubbin of creamed coconut, garnished with beansprouts, a squeeze of lime; cooked on for a few mins, stirring, until the sprouts wilted somewhat. Served with rice (brown short grain). Boomshankah Friday!

Rewokked it for tea with lashings of Hot Headz Jalapeño sauce.

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