Vegan Chana Masala with Coconut Rice

Ingredients

• 2 cans Chickpeas (canned)
• 1 28 oz can Diced Tomatoes (canned)
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tsp Garam Masala
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1/4 cup Cilantro
• 1 can Coconut Milk
• 1 cup Basmati Rice
• 2 tbsp Coconut Flakes (unsweetened)
• 1.5 cups Vegetable Broth
• 2 tbsp Oil

Instructions

1. 1Heat oil in a large pot over medium heat. Add chopped onion and sauté until golden brown.
2. 2Add minced garlic and grated ginger, and sauté for another minute.
3. 3Stir in garam masala, turmeric powder, and cumin powder. Cook for 30 seconds until fragrant.
4. 4Add diced tomatoes and cook for 5 minutes, stirring occasionally.
5. 5Add chickpeas and coconut milk. Bring to a simmer and cook for 20 minutes, stirring occasionally.
6. 6Meanwhile, rinse basmati rice until water runs clear. In a separate pot, combine rice, coconut flakes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all liquid is absorbed.
7. 7Stir chopped cilantro into the chana masala. Serve hot over coconut rice.

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