This article was last updated on April 16, 2022
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Ingredients
2 tablespoons Melt® Organic Buttery Spread
1/2 onion, chopped
1 serrano or other hot pepper, chopped
1 banana pepper, chopped
4 ounces mushrooms, chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1 (15 ounce) can chickpeas, drained and rinsed
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon garam masala
1 dash allspice
1 teaspoon salt
1 pound roma tomatoes, diced
1/2 (14 ounce) can coconut milk
Directions
Heat the Melt in a deep wok or a saucepan over medium heat. Add the onion, ginger and pepper and saute for 15 minutes, until all veggies are wilted and browning. Add the garlic and saute for 1 minute.
Add the chickpeas and spices and cook for 3 minutes. Then add the tomatoes and cook another 2 minutes. Add the coconut milk and combine. Bring the mixture to a boil and cook 10 minutes to thicken slightly. Serve over rice.
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