Portuguese Sauce Chickpea on Rice
A vegan take on the Hong Kong-style favorite, this Portuguese sauce chickpea on rice makes a irresistibly creamy and savory meal!
Servings: 2 people
Calories: 628kcal
Ingredients
- 2 Potatoes medium, cut in 1-inch chunks
- 1 Carrot cut in half inch pieces
- 1/2 Bell Pepper cut in 1-inch chunks
- 1 Onion medium, cut in 1-inch pieces
- 1 cup Chickpea soaked from dry or drained from can
- 1/2 tsp Turmeric
- 2 cups Coconut milk
- 2 tbsp Cooking oil light-tasting
- 1 tsp Corn starch or arrowroot starch
- Salt to taste
- Green onion for garnish
Instructions
- Preheat oven at 425F
- Coat potatoes, carrots, bell pepper and half the onion pieces in cooling oil, spread them over baking sheet and bake at 425F for 10 mins
- In a pot or deep dish pan, add chickpea, coconut milk and half a cup of water, bring it to a boil
- Keep simmering until chickpea reach desired tenderness
- Turn off the heat add roasted vegetables and remaining onions pieces to chickpea coconut mixture
- Mix turmeric powder, corn starch and 1/4 cup water to make a slurry, stir into the vegetable mixture
- Season with salt to taste, garnish and serve with fresh steamed rice