Ingredients

• Ingredients Units USM Scale 1x2x3x 2 tablespoons olive oil or 1/4 cup water/broth 1 large onion, diced 1 teaspoon cumin seeds 3 – 4 garlic cloves, minced 2 inch piece of ginger, minced or grated 1 tablespoon ground coriander, optional 1 1/2 teaspoons turmeric 1 heaping teaspoon garam masala 1/2 – 1 teaspoon cayenne 1/2 teaspoon mineral salt 2 cans (14oz) diced tomatoes, with juices (or 4 tomatoes chopped) 2 tablespoons tomato paste 2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed 1 can (15oz.) coconut milk (full or low fat – cream is ok too) To Serve 1/2 cup chopped fresh cilantro grain of choice (rice, quinoa, couscous) homemade vegan naan

Preparation

• Instructions In a large pot, heat oil or water over medium heat, add onions and cumin seeds, cook for 5 – 7 minute, until onions are browned around the edges. Add the ginger and garlic, cook 1 to 2 minutes more. Add the garam masala, turmeric, garam masala, cayenne  and cook for 1 – 2 two minutes, or until nice and fragrant. Add tomatoes and cook for 4 minutes, until they breakdown a bit. Add tomato paste, chickpeas and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste. Serve with rice, cilantro lime rice, quinoa, couscous, or pair with vegan naan. Serves 6