VEGAN CHICKPEA CURRY (CHANA MASALA)

INGREDIENTS:

• 2 15-ounce cans of chickpeas, low sodium (drained)

• 1 jar of MNMLST Tomato Soup

• 1 can of coconut milk (fat separated and reserved)

• 1 cup onion, finely chopped

• 2 tablespoons garlic, minced

• 1 1/2 tablespoons ginger root, minced

• 1-2  jalapeño, finely chopped

• 2-3 tablespoons cilantro with stems, finely chopped

• 1 1/2 tablespoons garam masala

• 1 teaspoon sea salt

• Water as needed

• Lime wedges, for serving

• 4 cups cooked Basmati or naan, for serving

INSTRUCTIONS:

1. Add fat from coconut milk in a 2-quart pot heat to medium-high heat.

2. Saute onions, garlic, ginger, and onions until fragrant 1-3 minutes.

3. Add coconut milk, tomato soup, chickpeas, salt, and cilantro.

4. Bring to a boil then cover and lower to simmer for 30 min. Add water as needed to keep the sauce from drying out.

5. Cook rice or prepare naan.

6. Add salt* as needed. Serve with limes on the side. *Reduce salt if using salted chickpeas.