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Recipe Card
ingredients
- 1 can chickpeas, strained
- 1 1/2 cups vegetable broth
- 1 cup coconut or almond milk
- 1 tablespoons coconut oil
- 1 cup rice (white, brown or wild)
- 6 cloves garlic, minced
- 1 onion, diced
- 2 carrots, grated finely
- 3 tablespoons coconut sugar
- 1 tablespoon ginger, freshly grated
- For the Masala Spice Blend
- 3 tablespoons cumin
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 teaspoon cinnamon
- 1 teaspoon curry powder
- 3 teaspoon fresh cilantro (parsley as substitute)
- 1/2 salt
- 1/2 pepper
- scallions for garnish
Method
Step 1
Cook rice following package instructions or as desired.
Step 2
In a large pot on medium heat, add 2 tbsp coconut oil, and lightly fry carrot, ginger, onion and garlic for 5 minutes, or until tender and onion starts to lose its colour.
Step 3
Add in half of masala spice blend, and stir frequently.
Step 4
Once the mixture starts to stick to the sides and bottom of the pot, add in your coconut/almond milk and 1 cup of your vegetable broth. Save the remaining 1/2 cup vegetable broth for thinning out the sauce later on.
Step 5
Season with coconut sugar and salt as desired. taste, and season to your preference.
Step 6
For thick sauce texture, add 1/4 can of chickpeas directly into the pot, and begin to mash with a hand potato-masher. For thin, use hand blender and blend ingredients until smooth.
Step 7
As the sauce begins to reduce, add in remaining masala spice blend, stir well, and add more liquid to achieve desired texture.
Step 8
Once desired texture is achieved, transfer sauce to a large bowl, and use the remaining juices + 1 tbsp coconut oil to fry up the remaining chickpeas in the same pot used to make the sauce. fry lightly, and set aside.
Step 9
For serving, add a generous bed of rice to a plate, top with your masala sauce, fried chickpeas, and freshly chopped scallions for garnish. Serve and enjoy!