Dengu (Tanzanian Chickpea and Coconut Stew)
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Ingredients
- 800 g tinned chickpeas, drained
- 400 ml coconut milk
- 2 red onion
- 3 garlic cloves
- 10 g fresh ginger
- 1.5 tsp curry powder
- 200 g ripe plum tomatoes
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 550 kcal
- Protein
- 17.6 g
- Carbohydrate
- 43.4 g
- of which sugars
- 8.9 g
- Fat
- 32.1 g
- of which saturates
- 18.8 g
- Fibre
- 15.2 g
- Salt
- 1.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 2
Stir in the garlic, ginger and curry powder and cook for 2 minutes, then add the chopped tomatoes and cook for 5 minutes.
- 3
Add the chickpeas and coconut milk and simmer for 15 minutes, stirring occasionally.
- 4
Season to taste and serve with rice or flatbreads.
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