John Myers
Ingredients for 6 servings:
- 3 onions, red
- 6 garlic cloves
- 12 tomatoes
- 6 tsp tomato paste
- 2 cans of light coconut milk (400 g each)
- 3 tsp sweet paprika powder
- 3 tsp garam masala
- 3 tsp turmeric powder
- 3 tsp cumin powder
- 4 tsp salt
- 2 tsp coconut blossom sugar
- 4 cans of chickpeas (400 g each)
- 4 tbsp lime juice
- olive oil
- some water, hot
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
simple and exotic, 100% plant-based
Dice the onion, garlic, and tomatoes. Heat olive oil in a pan. Add the onion and garlic and sauté over medium heat for 3 minutes. Stir in the spices and sauté for another minute to release their full flavor. Add the sliced tomatoes, tomato paste, coconut milk, and a little hot water. Sauté until the tomatoes are soft. Remove the pan from the heat and blend everything with a blender until smooth. Return the sauce to the heat and stir in the chickpeas. Simmer for 5 minutes. Season to taste with lime juice and additional salt, if desired.
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