- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 10
Cook Time : 20
Total Time : 30
Ingredients
Serves 4
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
Directions
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.
Shaila Kattikar
88 Recipes
