Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water for water saute 1 large yellow onion, diced 4 – 5 cloves garlic, minced 1 – 2 serrano chili peppers, seeds removed and diced 2 tablespoons fresh ginger, grated or minced 2 teaspoons garam masala 1 teaspoon EACH ground coriander, cumin and turmeric 1 cinnamon stick 2 cans (15oz) chickpeas, drained and rinsed (or 3 – 4 cups fresh cooked) 1 can (28oz) diced tomatoes with juices 1/4 cup water, + more as needed 2 small lemons or limes, juice of mineral salt & pepper to taste grain of choice: rice, quinoa or couscous (optional) optional garnish 1 bunch cilantro lemon or lime wedges sliced cherry tomatoes arugula

Preparation

• Instructions Prep: Start with chopping, dicing and mincing the onion, garlic, ginger and serrano chili. This is pretty much the most work you’ll have to do. I grated my ginger using this handy fine grater (affiliate link), but simply mincing your ginger is great too. Saute: In a dutch oven, heat oil over medium heat and saute the onions until translucent, add the garlic, ginger, chili and spices and saute for 30 seconds to 1 minute. Cook: Add the chickpeas, tomatoes, cinnamon stick and 1/4 cup of water, turn heat to low and simmer at a gentle boil for 15 – 20 minutes, stirring occasionally. Add a little more water if you prefer a saucy chickpea stew. Remove cinnamon stick and stir in the lemon juice. Serve: Serve with grain of choice and optional garnish. And for scooping and soaking, this easy Vegan Naan is perfect! Store: Leftovers can be stored in the refrigerator in an airtight container for up to 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months. Serves 4 – 6