Chickpea Masala

Serves 4-6

Ingredients

• Oil, for frying
• 1 onion, diced
• 1 yellow pepper, deseeded and finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground tumeric
• 2 carrots, peeled and finely chopped
• 2 400g cans of chickpeas, drained
• 2 400g cans of chopped tomatoes
• 1 400g can of coconut milk
• 1/4tsp cayenne pepper
• salt, to taste

Method

• Heat enough oil to coat the bottom of a large saucepan over a medium-high heat.
• Add the onion and pepper and season with salt. Cook, stirring, for about 10 minutes.
• Add the garlic and cook for 1 minute. Add the garam masala, cumin, and turmeric and cook until fragrent (about 30 seconds)
• Add the carrots, chickpeas and tomatoes. Bring to a boil then reduce to a simmer and cover with a lid. Simmer for 15-20 minutes.
• Stir in the coconut milk, then simmer for 5 more minutes. Stir in the cayenne pepper if using
• Serve over rice

Notes

The ingredients list is not exactly short for this, but it's actually very easy to make.

Source: First Time Vegan, Leah Vanderveldt (ISBN 978-1-78879-062-8)

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