- 1 can chickpeas, strained
- 11/2 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
Cook rice following package instructions or as desired.
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.
Add in half of masala spice blend, and stir frequently.
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.
Season with coconut sugar and salt as desired. taste, and season to your preference.
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.
As the sauce begins to reduce, add in remaining masala spice blend, stir well, and add more liquid to achieve desired texture.
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.
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!