Dairy-Free Chana Masala with Coconut Rice

Ingredients

• 2 cans Chickpeas (canned)
• 2 tablespoons Coconut Oil
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tablespoons Tomato Paste
• 1 28-oz can Diced Tomatoes (canned)
• 2 teaspoons Garam Masala
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Chili Powder
• 1 can Coconut Milk (full-fat)
• 1 cup Basmati Rice
• 2 tablespoons Coconut Flakes (unsweetened)
• 2 cups Water
• to taste Salt
• for garnish Fresh Cilantro

Instructions

1. 1Rinse and drain the chickpeas.
2. 2Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
3. 3Add garlic and ginger and cook for another minute until fragrant.
4. 4Stir in tomato paste, diced tomatoes, garam masala, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for 2 minutes, stirring constantly.
5. 5Add the chickpeas and coconut milk. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the sauce has thickened.
6. 6While the chana masala simmers, prepare the coconut rice. Rinse basmati rice until the water runs clear. Combine rice, water, and coconut flakes in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
7. 7Fluff the rice with a fork. Season the chana masala and rice with salt to taste.
8. 8Serve the chana masala over coconut rice. Garnish with fresh cilantro.

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