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Chickpea Masala
Ingredients
- Ingredients
- ½ small red onion
- 1 yellow bell pepper
- 1 medium zucchini
- coconut oil or ghee
- 1 teaspoon garam masala
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- ½ teaspoon salt, more to taste
- 1 14-ounce can chopped tomatoes
- 1 14-ounce can chickpeas, rinsed and drained
- 1 cup coconut milk
- cilantro, to serve
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Directions
- 1. Finely chop red onion and bell pepper and cut zucchini into small, bite-size chunks.
- 2. Heat oil in a large pan (with a lid) over medium-high heat. Add onion and pepper and cook, stirring for 2-3 minutes until softened. Add zucchini and cook for 1 minute. Stir in garam masala, cumin, turmeric, and salt, and cook for 1 minute.
- 3. Stir in tomatoes and chickpeas, and cover. Cook for 5 minutes, stirring about halfway through. Uncover, stir in coconut milk, and reduce heat to medium. Cook for 2 more minutes.
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