|5 min||15 min||2|
|1 can (15oz)||Chickpeas, canned, drained (rinsed)|
|1/2 cup||Coconut milk (unsweetened)|
|1/2 cup||Diced tomatoes, canned (or 1/2 cartoon)|
|1 tbsp||Coconut oil (thin layer)|
|1/2 medium||Red onion (finely chopped)|
|1/2 tsp||Cumin (spice)|
|1 tsp||Garam masala (spice)|
|1 pinch||Sea salt, fine (to taste)|
|1 tsp||Cilantro (coriander)|
|1 cup||Quinoa, cooked (serve over rice, quinoa, or green vegetables)|
1. In a medium pot with a lid, heat a thin layer of coconut oil over medium-heat.
2. Add onion and stir for 2 to 3 minutes until softened. Add garam masala, cumin, and salt. Cook for 1 minute.
3. Stir in tomatoes and chickpeas, then bring to a boil. Reduce to a simmer and cover the pot. Cook for 10 minutes while stirring occasionally.
4. Serve over rice, quinoa, cooked as per package instructions, or greens with a little chopped cilantro.
are an important source of plant-based protein and are high in fibre!