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Ingredients
- 2 tablespoons extra virgin olive Oil
- 1 large onion
- 3 cloves garlic
- 2 teaspoons chopped ginger
- 1 fresh chili (or 1 teaspoon chili powder)
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 bay leaf
- 1 jar diced tomatoes (Jovial Foods 18.3 oz or substitute canned)
- 1 jar chickpeas (Jovial Foods 13 oz jar or substitute canned)
- 1 cup coconut milk
- Salt to taste
- ½ cup fresh cilantro
Directions
- 1. Finely chop onion, garlic, ginger, and chili.
- 2. Heat olive oil in a pot on medium/low heat.
- 3. Once the oil is hot, add chopped aromatics and cook stirring until the garlic smells less strong and the onions are softened. Make sure to lower the heat if the garlic starts smelling burnt.
- 4. Add the spices and bay leaf to the same pot and cook for a couple of minutes until fragrant.
- 5. Add in the diced tomatoes, raise the heat slightly, and let simmer on medium heat for about 10 minutes. Salt to taste.
- 6. After 10 minutes, add the drained chickpeas along with ½ cup of water. Simmer for another 5 minutes.
- 7. After 5 minutes, add the coconut milk and simmer again for another 10-15 minutes, adjust the salt again. Garnish with freshly chopped cilantro, next to rice or Einkorn Chapatti.
Notes
- This recipe from Jovial Foods calls for 2 jars of their amazingly wonderful jarred chickpeas, but that was too many beans in relation to the sauce. Next time we make it, we'll use one jar, and I have amended the recipe to reflect that.
