Vegan Chana Masala (Chickpea Curry)

Ingredients

• 2 cans Chickpeas
• 1 can Diced Tomatoes
• 1 large Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tomato Paste
• 2 teaspoons Garam Masala
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Chili Powder
• 1/2 cup Vegetable Broth
• 2 tablespoons Coconut Oil
• 1/4 cup Fresh Cilantro

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of Coconut Oil and let it heat until it shimmers, about 1-2 minutes.
2. 2Add the 1 large Onion, chopped, to the pot. Sauté, stirring occasionally, until the onion pieces are softened and translucent, about 5 minutes.
3. 3Add the 4 cloves of Garlic, minced, and the 1 tablespoon of Ginger, grated. Stir constantly for 1 minute until you can smell their fragrance.
4. 4Stir in the 2 tablespoons of Tomato Paste, 2 teaspoons of Garam Masala, 1 teaspoon of Turmeric Powder, 1 teaspoon of Cumin Powder, 1 teaspoon of Coriander Powder, and 1/2 teaspoon of Chili Powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Pour in the 1 can of Diced Tomatoes and the 1/2 cup of Vegetable Broth. Stir everything together and bring the mixture to a gentle simmer.
6. 6Add the 2 cans of Chickpeas (drained and rinsed). Stir them into the sauce. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Remove the pot from the heat. Stir in the 1/4 cup of Fresh Cilantro. Serve the Vegan Chana Masala hot.

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