2 c cooked chickpeas (or any other bean; blackeye peas work well)
375 ml coconut milk
1 tomato, chopped
2 cloves garlic, minced
4 whole cloves
1.5 tsp turmeric
.5 tsp salt

Combine ingredients, bring to a simmer. Reduce heat and cook for 20 minutes.

Serve over rice.

Make a day ahead and reheat for best flavor.