ONE POTVEGETARIANBETTER ON DAY TWO
Guiso de Garbanzos
Chickpeas fried hard, then broken down in coconut and turmeric until the broth goes gold and thick enough to stand a spoon in.
Serves4Active20 minTotal55 minVesselDutch oven
Serves
Units
SET A LARGE DUTCH OVEN OVER MEDIUM-HIGH HEAT
in the pot where you are still on the counter
click a stage to start thereswipe the map →From the fire
notes pinned to the stage they belong toDo not skip reserving the crispy ones. It is the only crunch in the entire bowl and the dish is flat without it.
Tomás · Berlin
Light coconut milk will not thicken. I tried it three times so you don't have to.
Priya · Lisbon
Day two it is a different, better dish. Loosen with a splash of water when you reheat.
Ana · Montréal
What people swapped, and where
cooking far from the shop you learned in- In BerlinTomás
Grünkohl in winter instead of kale — it is the same thing and it is everywhere from October.
- In OsakaMei
No canned chickpeas near me. Dried, soaked overnight and boiled soft, then fried the same way. Better, honestly.
1,287 people have made it.
Cooked it differently where you live? Write your version — same map, your shop.