Here is a quick Indian-inspired dish that is very easy to put together and is a great option for cooking in bulk.
Not only that, you get a great deal of flavor into one pot, as well as a variety of healthy foods that will keep you satisfied and coming back for more!
Check out the YouTube video and recipe below!
Cook and Prep Time: 40 minutes
Serves: 3-4
You Need
- 1 Red Onion, halved and cut thinly into half-moons
- 1 large can Chickpeas, rinsed and drained
- 1 large can Pureed OR Diced Tomatoes
- 1 cup Vegetable Stock OR Water (add more if you want a thinner dish)
- 1 tbsp. Ground Cumin
- 1 head Garlic, minced
- 2 tbsp. Fresh Ginger, minced
- 1/2 cup Chopped Cilantro, for garnish
- 2-3 fresh green chilies, sliced with seeds (optional)
- 1 tbsp. Ground Cloves
- 1 tbsp. Coriander
- 1 tbsp. Turmeric
- Salt, to taste
- Black Pepper, to taste
- 2 tbsp. Coconut Oil
DIRECTIONS
- Rinse and chop the produce accordingly.
- Set a pot to medium heat. Once hot, add coconut oil. Then, add ginger, garlic, and red onion, stirring frequently to avoid burning. Cook until onion is translucent, 4-5 minutes.
- Add chiles, and cook for 1 minute more.
- Add tomatoes, vegetable stock, and chickpeas. Add all spices and bring mixture to a boil. Then cover and reduce heat to a simmer. Season with salt and pepper. Cook until thickened, 5-6 minutes.
- Remove from heat. Serve with rice. Garnish with fresh cilantro. Enjoy!