CHICKPEAS MASALA

My comfort food, easy to cook ready in around 20 minutes, packed with fibre and plant based protein.

Ingradients

  • 2 ×400gm chickpeas tins
  • 1 ×400 gm tomatoes can
  • 1 onion finely chopped
  • 4 garlic cloves grated
  • 1 tablespoon chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon gram masala
  • 1/2 can of coconut milk /optional
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 tablespoons coconut oil or any other of your own choice

HOW TO MAKE IT

Heat oil in a large frying pan over medium heat. Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until lightly browned. Add ginger and garlic. Sauté, stirring, for a minute or until fragrant. Now add chopped tomatoes, all spices except gram masala and stir to combine. Sauté, stirring occasionally, for 2-3 minutes. Now add drained chickpeas bring to a boil, lower to a simmer and add gram masala, cook for 15 minutes. Stir in coconut milk and simmer for 5 more minutes. until the gravy has thickened. Take a taste and adjust seasoning if needed. Remove from the heat, sprinkle with chopped fresh cilantro and serve.

𝐇𝐨𝐰 𝐭𝐨 𝐬𝐞𝐫𝐯𝐞 you can serve with naan or home made flatbread or rice.

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