Ingredients
- 2 tablespoons unsalted butter , coconut oil to make vegan
- 1/2 yellow onion , diced
- 3 cloves garlic , minced
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon cayenne pepper
- 15 ounces diced tomatoes
- 30 ounces garbanzos , drained and rinsed
- 1 can coconut milk , regular (light ok too)
Instructions
- Add butter, onions and garlic to a large pot on medium heat and cook until onions are translucent, about 5-6 minutes.
- Add the cumin, turmeric, ginger, garam masala, paprika, salt, pepper, cayenne and stir well, cooking for 1 minute.
- Add the tomatoes, garbanzo beans and coconut milk and stir well.
- Bring to a simmer then reduce the heat to medium low and cook for 15 minutes until the mixture has thickened.
Nutrition
Calories: 313kcal | Carbohydrates: 34g | Protein: 11g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 8mg | Sodium: 312mg | Potassium: 550mg | Fiber: 9g | Sugar: 7g | Vitamin A: 334IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 6mg
