Masala's Chickpeas
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Masala's Chickpeas
Servings: 6
Ingredients
- 2 tbsp Vegetable Broth
- 1 ½ cups Onion, chopped
- 2 tbsp Garlic, minced
- 2 tbsp Fresh ginger, minced
- 1 tsp Turmeric
- 1 tsp Coriander
- 1 tsp Cumin, ground
- ½ tsp Garam masala
- 2 cups Tomatoes, diced
- 2 tbsp Tomato paste
- Sea salt to taste
- ½ tsp Cayenne pepper
- 2 15-oz Cans chickpeas, drained and rinsed
- ¾ cup Almond milk
- ½ tsp Lemon juice
- 4 cups Cooked whole grain sorghum, for serving
Instructions
- In a large skillet, sauté onion over medium heat with 2 tablespoons vegetable broth, stirring frequently, until onion becomes translucent. Stir in garlic, ginger, turmeric, coriander, cumin, and garam masala. Cook for 2 minutes.
- Stir in diced tomatoes, tomato paste, salt, and cayenne pepper, and cook for 3–4 minutes. Stir in chickpeas, almond milk, and lemon juice. Cover and cook 8–10 minutes on low heat.
- Serve on top of sorghum.
Notes
Coconut milk, in place of almond milk, adds a nice flavor to this dish.
The final consistency of this recipe should be thicker than a soup, more like a stew, and works well served with warmed pita bread.