Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • fresh cilantro for garnish

Instructions:

  1. Heat 2 tbsp coconut oil over medium heat. Add the diced onion and cook until translucent and starting to soften (about 5 minutes). Stir in the minced garlic and grated ginger, cooking for another 60 seconds. Note: Don't let the garlic brown too quickly or it'll turn bitter.
  2. Clear a small space in the center of the pan and add the cumin, coriander, paprika, turmeric, garam masala, and cayenne. Stir constantly for 30-60 seconds until the spices smell fragrant and toasted.
  3. Stir in the 2 tbsp tomato paste, coating the onions. Pour in the 14.5 oz can of diced tomatoes (with juices) and the two 15 oz cans of drained chickpeas. Stir well to combine.
  4. Lower the heat to a simmer and let the mixture bubble for 10 minutes until the sauce thickens and turns a deep red. This is where the flavors really meld together.
  5. Pour in the 13.5 oz can of full fat coconut milk and stir in the 1 tbsp maple syrup. Simmer for another 2-3 minutes until the sauce looks velvety.
  6. Remove from heat and stir in the 1 tbsp fresh lemon juice. Note: Adding acid at the end keeps the flavor bright and prevents the coconut milk from splitting.
  7. Garnish with fresh cilantro before serving.