This is probably one of my favorite recipes of all time! It tastes amazing and heats up well for leftovers during the week. Quite often I’ll make it on a Sunday night for dinner then take the rest during the week for lunch.

So when I decided to make it on Monday for our anniversary dinner (since we couldn’t go out for a nice dinner) I was SHOCKED that I hadn’t added it to my blog yet!

I love foreign food like Indian, Thai, and Mexican as they are often vegan friendly. My “boss” sent me this recipe as she knows I’m vegan and even her children like this recipe.

And I hope you do too!

INGREDIENTS

• 2 tablespoons olive oil or 1/4 cup water/broth
• 1 large onion, diced
• 1 teaspoon cumin seeds
• 3 – 4 garlic cloves, minced
• 2 inch piece of ginger, minced or grated
• 1 tablespoon ground coriander, optional
• 1 1/2 teaspoons turmeric
• 1 heaping teaspoon garam masala
• 1/2 – 1 teaspoon cayenne
• 1/2 teaspoon mineral salt
• 2 cans (14oz) diced tomatoes, with juices (or 4tomatoes chopped)
• 2 tablespoons tomato paste
• 2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed
• 1 can (15oz.) coconut milk (full or low fat – cream is ok too)

To Serve

• 1/2 cup chopped fresh cilantro
• grain of choice (rice, quinoa, couscous)
• Naan

INSTRUCTIONS

In a large pot, heat oil or water over medium heat, add onions and cumin seeds, cook for 5 – 7 minute, until onions are browned around the edges.

Add the ginger and garlic, cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, cayenne  and cook for 1 – 2 two minutes, or until nice and fragrant.

Add tomatoes and cook for 4 minutes, until they breakdown a bit.

Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally.

Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste.

Serves 6

Nutrition Facts