1. **Onions:** Heat 2 Tbsp coconut oil in a large pot over medium heat. Add 1 medium diced onion and cook 5–7 minutes until soft. 2. **Flavor Base:** Stir in 1 Tbsp ginger and 4 minced garlic cloves. Cook 1 minute, then add 1 Tbsp garam masala, 1 tsp coriander, 1 tsp Kashmiri chili powder (or paprika/cayenne), and ½ tsp each salt and cumin. 3. **Sauce It:** Stir in 2 cans chickpeas, 1 can coconut milk, and 1 can tomato paste. Cover and simmer 15 minutes, stirring occasionally, until sauce is dark orange. 4. **Serve:** Enjoy warm with naan and rice.
4 Comments
Such an easy vegan dinner (ready in 30 min).
1. **Onions:** Heat 2 Tbsp coconut oil in a large pot over medium heat. Add 1 medium diced onion and cook 5–7 minutes until soft.
2. **Flavor Base:** Stir in 1 Tbsp ginger and 4 minced garlic cloves. Cook 1 minute, then add 1 Tbsp garam masala, 1 tsp coriander, 1 tsp Kashmiri chili powder (or paprika/cayenne), and ½ tsp each salt and cumin.
3. **Sauce It:** Stir in 2 cans chickpeas, 1 can coconut milk, and 1 can tomato paste. Cover and simmer 15 minutes, stirring occasionally, until sauce is dark orange.
4. **Serve:** Enjoy warm with naan and rice.
The recipe is from here: [https://www.liveeatlearn.com/butter-chickpeas/](https://www.liveeatlearn.com/butter-chickpeas/)
I’d definitely hyper-fixate on this too
YUM
WOW, THIS LOOKS AWESOME