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This is reminiscent of an East African dish made with pigeon peas. Pigeon peas aren't common in the United States, but this recipe is good made with any bean that you have available. It's excellent served with millet.
Serves 3-4



• 1/2 tablespoon neutral oil, such as soy or grapeseed
• 1 small white onion, minced
• 2 cloves garlic, minced
• 1 small hot pepper, minced
• 1 teaspoon ground turmeric
• 2 cups cooked chickpeas, pigeon peas, or black-eyed peas
• 1 cup coconut milk
• 1 small tomato, chopped
• Salt and pepper, to taste


Heat the oil over a medium flame.

Add the onion and cook until it's softened and light brown. Add the garlic and hot pepper and continue to cook until the pepper is softened. Add the turmeric and cook for about 1 minute more. Add the cooked beans, coconut milk, and tomato. With a spoon, mash some of the beans against the side of the pot. Continue cooking until the mixture is warm and somewhat thickened. Season to taste with salt and pepper.


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