Chickpeas and Chayote in Coconut Milk

Do you notice how long our list of herbs is? Well, that is actually the short version. Don’t ever skimp on the goodness. Let the coconut marathon begin. You will learn about the power of coconut when you begin to feel the difference in your health.


1 ½ Chayote (cut in ¼ inch thick slices)
5 Cups of coconut milk (1 whole coconut)
1 ½ Cups cooked chickpeas
¼ Purple onion (finely chopped)
1 Stalk scallion
1 Sprig of thyme
1 Teaspoon sweet basil
¼ Teaspoon allspice
1 Tablespoon turmeric
¼ Coriander powder
¼ Habanero pepper (chopped)
¼ Cup red bell pepper (finely chopped)
¼ Cup green bell pepper (finely chopped)
¼ Cup plum tomato
1 Tablespoon olive oil

  1. In a pot, heat oil, add onion, habanero pepper, scallion, allspice, thyme, sweet basil, allspice, turmeric, coriander powder and salt and stir fry for 5 minutes.
  2. Add tomato, bell pepper and chickpeas and continue to stir fry for another 5 minutes.
  3. Add coconut milk and chayote and cook for 20 minutes or until chayote is tender.
  4. If needed, to thicken gravy, mix a little (about a teaspoon) spelt flour in about 2 tablespoons of water, add to pot and cook for 5 minutes more.

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