Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 4 Cloves Garlic (Crushed)
  • 1 Tablespoon Fresh Ginger (Minced)
  • 1 Green Chili (Sliced)
  • 1 cup Fresh Cilantro
  • 4 (15-ounce) Cans Chickpeas (Drained, or 6 cups cooked chickpeas)
  • 1 Tablespoon Garam Masala
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin
  • 1 teaspoon Ground Coriander
  • 1/2 teaspoon Cayenne Pepper
  • 28 ounces Crushed Tomatoes ((800g))
  • 1 cup Coconut Cream (Canned, Unsweetened)
  • 1 Tablespoon Coconut Sugar
  • Sea Salt (To Taste)

Instruction

  • Add onion, garlic, ginger, green chili and fresh cilantro to a food processor with an S blade and process into a paste.
  • Add olive oil and the paste to a pot on medium heat and cook until the paste has softened. About 5 minutes.
  • Add chickpeas, garam masala, turmeric, cumin, ground coriander and cayenne pepper and gently toss together. Cook for a couple of minutes to lightly toast the spices.
  • Add crushed tomatoes and coconut cream and bring to a simmer. Then reduce the heat and leave to simmer for around 10 minutes, stirring occasionally.
  • Add coconut sugar and salt and mix in.
  • Serve over basmati rice, topped with fresh cilantro and a sprinkle of ground black pepper, with lemon wedges on the side.