What a satisfying and tasty dish that I adapted from a recipe I learned in my Rouxbe Professional Plant-Based Cooking course last year. I serve it over whatever grain I have handy but my favorite is fragrant brown basmati.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
- 2 Maui Onions chopped
- 1 T. Coconut oil unrefined
- 1/4 t. Sea Salt
- 4 Garlic cloves minced
- 1 T. Ginger minced
- 1 Jalapeno seeds and ribs removed, minced
- 1 1/2 t. Coriander ground
- 1 t. Cumin seeds toasted and ground
- 1/4 t. or more to taste Cayenne ground
- 1/2 t. Turmeric powder or 1 t. freshly grated
- 1/8 t. Chili powder
- 3 Vine-ripened tomatoes chopped
- 3 C. Chickpeas cooked
- 3/4 t. Sea salt
- 1/3 C. Water
- 1 Lemon juiced
- 1/4 C. Cilantro chopped
- 3/4 C. Coconut milk full-fat (I prefer the organic Thai Chef brand)
Heat the coconut oil in a pot over medium heat. When hot, add the onions and a sprinkle of salt.
Cook until the onions are carmelizing nicely.
Add garlic, ginger, jalapeño, cumin, coriander, cayenne, turmeric, and chili powder. Cook about one minute or until fragrant.
Next, add the tomatoes and any juices that have accumulated in the bowl and cook until the tomatoes become a nice sauce.
Add chickpeas, salt, and water and simmer with lid cracked for about 20 minutes.
To finish the dish, turn off heat and add lemon juice and coconut milk.
Check for seasoning and stir in cilantro.
Serve over any grain that you like.