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Author Notes: The use of coconut oil and unsweetened plant-based milk make this an unbelievably healthy one-pot-wonder that can please a crowd.
Simmering times are important so don't skimp. This allows the masala to develop complex flavors from all the spices. Serve over basmati rice, quinoa, or broccoli rice (my favorite) with a side of naan. Top with a dollop of plain Greek yogurt to cool down the cayenne, if you wish. —Renee H. (SoulBeet)
- 1/2 cup organic, cold pressed coconut oil
- 2 large yellow onions, chopped
- 8 cloves of garlic, minced
- 2 tablespoons ground cumin
- 1-2 teaspoons sea salt
- 2 teaspoons ground ginger (or fresh)
- 2 teaspoons cayenne
- 1 teaspoon Ceylon cinnamon
- 1/2 teaspoon Hot Madras curry powder
- 2 14 ounce cans organic, low salt tomato sauce (BPA free!)
- 2 cups unsweetened plant-based milk
- 1 tablespoon 1 teaspoon paprika
- 2 tablespoons coconut sugar/stevia/lucuma powder
- 2 cans organic chickpeas, well drained and rinsed
- Heat coconut oil over medium heat in a large sauté pan or sauce pan (I prefer the sauté pan). Once melted, add onion and cook until translucent. About 5 minutes.
- Add garlic and continue to cook for another minute.
- Add cumin, sea salt, ginger, cayenne pepper, cinnamon, and Hot Madras curry powder. Fry to about 2 minutes, until very fragrant.
- Add tomato sauce and bring to boil. Then reduce heat to low and simmer 10 minutes. Stir occasionally.
- Add plant milk, paprika, and sweetener of choice. Simmer for 15 minutes, until thickened. Stir. Add chickpeas and simmer another 5 minutes or until chickpeas are heated through.
- This recipe was entered in the contest for Your Best Recipe with Beans