Masala's Chickpeas

By devogirl

The China Study
WFPB

Ingredients

• 2 tablespoons vegetable broth
• 1 1/2 cups chopped onion
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 2 cups diced tomatoes
• 2 tablespoons tomato paste
• Sea salt to taste
• 1/2 teaspoon cayenne pepper (or less)
• 2 15-ounce cans chickpeas, drained and rinsed
• 3/4 cup almond milk
• 1/2 teaspoon lemon juice
• 4 cups cooked brown rice, for serving

Preparation

Step 1

1. In a large skillet, saute 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.

2. 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.

3.Serve on top of rice.

TIPS
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.