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Preparation Time : 10
Cook Time : 20
Total Time : 30
2 tbsp Olive oil
1 medium onion chopped
1 tsp sea salt
2 jalapeños cored, & finely chopped
2 tbsp Ginger paste
2 tbsp Garlic paste
1 tsp Garam masala
1 tsp ground cumin
1 tsp Curry powder
1/2 tsp paprika
Pinch chilli powder (optional)
3 tbsp tomato paste
2 cup diced fire roasted tomatoes
1 cup vegetable broth
1.1/2 cup black Chickpeas drained and rinsed
3/4 cup unsweetened Coconut milk
1 tbsp chopped cilantro/ coriander leaves
In a large pot heat the oil over medium heat, add the onion and salt, stir and cook for 3-4 mins
Add the jalapeño, ginger and garlic paste then cook for 2 mins.
Next add all the spices and tomato paste then stir together and cook for 2 more mins.
After pour the diced tomatoes with their juices and 1 Cup vegetable broth into the pot, bring to a boil & cook for 10 mins , stirring occasionally.
Reduce heat to a simmer then stir in the coconut milk and chickpeas Cook until chickpeas well cooked heated through.
Lastly add chopped cilantro leaves. and serve with chapati, roti or Rice.
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