Chickpea Curry inspired from Kripalu’s Fall Cookbook

2 Cups cooked or canned chickpeas

1 tbsp ghee or veggie oil

1/2 red onion diced

1 1/2 tspn of all of the following: garlic, ginger, cumin, coriander,  garam masala, chili powder plus more to taste of garlic if needed

2 cups crushed tomato

sea salt to taste

1 1/2 cups coconut milk

fresh cilantro optional

add the onions and spices and saute until softened, add tomatoes and salt and simmer for 30 mins, then add coconut milk and chickpeas until heated through.



2 cups of brown wild rice is what i used if you were at the potluck and i added diced onion, carrot and peas to it if you want!

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One Response to Chickpea Curry inspired from Kripalu’s Fall Cookbook

  1. Eileen says:

    Can’t wait to make it! Thanks!!!

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