Butter Chickpeas & Veggies

WOW…. I loooooved this dish. It was SO good. I have not really tapped into my Indian cooking skills much, but this dish was so delicious. It is incredibly easy to make, and can be made vegan or not. Full of protein and veggies, this dish will leave you feeling satisfied and hungry for more!

PS - Make extra because it taste even better the next day!!

Serves 3-4

The prep:

1. In a pot/pan steam broccoli, cauliflower and zucchini. Set aside.

2. If cooking rice: in a pot add 2 cups of water for 1 cup of rice and cook.

3. Heat a large pan over medium heat. Add butter and swirl until melts, then add yellow onion and cook for 3-5 minute, until lightly brown. Add garlic and ginger next for a few minutes.

4. Add all of the spices/seasonings and cook with onions for about 2 minutes. Add tomato paste and cook until the paste begins to brown.

5. Add crushed tomatoes to pan and cook until the tomatoes begin to darken and liquid reduces, about 5-7 minutes. Next add coconut milk and mix around in sauce, cook for another 5-7 minutes. Season with salt as needed

6. Add chickpeas, and steamed veggies to pan. Coat and lather with the sauce in pan. Continue to cook on simmer for about 5 minutes until the flavors have been absorbed. Serve over rice and enjoy!

The goods:

• 1 can chickpeas, drained and rinsed

• 1 can coconut milk

• 3 tbsp butter or coconut oil

• 1 yellow onion, chopped

• 4 cloves garlic, minced

• 1 1-inch piece of ginger, peeled & grated

• 3 tbsp tomato paste

• 1/2 can of crushed tomatoes

• 1/2 tsp garam masala

• 1 tsp cumin

• 1/4 tsp turmeric

• 1/2 tsp cayenne

• Salt to season

• 2 heads broccoli, florets

• 1 head cauliflower, florets

• 1 large zucchini, quartered

• 1 cup basmati rice