|10 min||25 min||4|
|2 tbsp||Coconut oil (for cooking)|
|1 tbsp||Ginger paste|
|1 onion(s)||Sweet onion (finely chopped)|
|1 1/2 cup||Water|
|1 small can||Tomato paste, canned|
|1 tbsp||Lemon juice|
|1 tbsp||Turmeric, powder|
|1 tsp||Garam masala|
|2 can (19oz)||Chickpeas, canned, drained|
|3/4 cup||Cilantro (coriander) (optional)|
1. Heat oil on medium heat. When it’s hot, add cumin and toss around for about a minute to make it fragrant.
2. Add garlic and ginger paste and toss around for another minute. Add onion and cook until translucent, about 3-4 minutes.
3. Add water, tomato paste, lemon juice, turmeric, and garam masala. When it’s well mixed, add the chickpeas.
4. Bring to a boil and then lower heat to low. Simmer until the chickpeas are cooked to your liking. It takes about 15-20 minutes.
5. In the meantime, wash and chop the cilantro.
6. When the chickpeas are cooked to your liking, remove from heat. Add in the cilantro and serve.
serve with a mixed green salad with your choice of dressing
are high in protein and an excellent replacement for meat in vegetarian and vegan diets, they are rich in many vitamins, minerals and fiber