This dish has quickly become a favourite in our household. Takes only minutes to prep and less than 30 minutes on the stove, it’s perfect for those busy weeknights. Another plus, you can do it all in one pot (plus your rice cooker).
Ingredients:
1.5 tbsp coconut oil
2 tsp garlic
1 tsp ginger
1 tsp turmeric
1 tsp cumin
1/2 tsp paprika
1/2 cup chopped onion
3/4 cup canned diced tomato
1 can (~19 oz) chickpeas
1 can (~400mL) coconut milk
chopped vegetables of choice (ex bell pepper, broccoli, sweet potato)
salt and pepper to taste
serve with:
rice
naan bread
optional toppings:
cilantro
jalapeno
greek yogurt
Method:
1. Heat a large pot (I use a cast iron dutch oven) on medium, add coconut oil and onions. Sauté until onions become translucent and fragrant
2. Add garlic, ginger, cumin, turmeric, paprika, salt and pepper and cook for 1-2 minutes until you can smell the spices
3. Add tomatoes, chickpeas, vegetables, and coconut milk. Bring to a light boil, stir, and then turn heat to low, cover and simmer
4. Cook until chickpeas and vegetables are soft, about 25 minutes
5. Serve on top of rice or with naan bread, add desired toppings & enjoy!
