Ingredients
- 1 tbsp olive oil
- 1 red onion large, diced
- 6 cloves garlic minced
- 1 tbsp ginger freshly grated
- 4 tsp Garam Masala
- 1 1/2 tsp salt
- 2 cans chickpeas drained and rinsed
- 1 28 oz can crushed tomatoes
- 1 can full fat coconut milk
- 1/4 cup cilantro chopped, (plus more to garnish, if desired)
- 1 tsp red wine vinegar or lemon juice
Instructions
- In large dutch oven, heat oil over med-high heat.
- Add diced onion and cook for 3 minutes, until translucent.
- Add the garlic and ginger and saute for another 2 minutes, until fragrant.
- Add the Garam Masala and salt and toast for 1 or 2 minutes, until fragrant (if needed, add a bit more olive oil to keep the pan from being too dry).
- Add the chickpeas to the onion mixture and coat well.
- Add the tomatoes and coconut milk and bring to a boil. Simmer until heated through and the chickpeas are your desired softness...at least 12 minutes.
- Stir in cilantro and red wine vinegar right before serving.
- Serve with jasmine rice and optional additional cilantro for garnish.
Notes
Add a teaspoon of coriander and 1/8 teaspoon of cayenne pepper to up the spice.
Nutrition
Calories: 165kcal | Carbohydrates: 5g | Protein: 2g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 593mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg
Servings: 6 people
Calories: 165kcal