Masala Chick Peas

This is good and easy to throw together when you are in a pinch for time.

Ingredients:

-1 Tbs oil (I used avocado) (or omit oil)

-1 chopped onion

-1 Tbs garlic powder or 2 Tbs fresh garlic

-1 Tbs ginger powder or a finely chopped 1 inch fresh piece of ginger

-1 Tbs Graham masala

-2 tsp ground cumin

-2 tsp ground coriander

-2 tsp paprika

-1 tsp turmeric

-pinch of clove powder (or if you have cloves, you could throw a couple in while it’s cooking then stir & remove when serving)

-almond milk (from your fridge) or coconut milk (from a can) I used some of the “nut pod” coffee creamer I had. It is not flavored or sweetened. It was good. Probably an unflavored unsweetened soy creamer would be good really. (This you add desired amount for thickness & creaminess of your dish)

-salt & pepper to taste

-fresh wedged lemon (to squeeze on top), chopped cilantro, and white onion for garnish

-2 cans chopped tomatoes in tomato juice

-3 cans chick peas drained

Directions:

-sauté oil & onions over medium high heat, until translucent.

-add all the other seasonings & stir a minute more until combined & fragrant

-dump in the tomatoes and drained beans, add about 1/2 can of water

-cover & simmer for 30 mins- an hour. I just cooked mine for a long time because I was waiting for company but the flavors really cooked all together.

-add 1 tsp of starch (potato or corn) combined with a little water to make a slurry paste then stir in to the simmering chick peas & allow to thicken. You can omit this step if cooking for a while as it will thicken on its own.

-add milk or cream when you’re done cooking & stir until warm. Just add until it’s the thickness you like, I did probably 1/2 c of my creamer.

-garnish with fresh cilantro, chopped white onion & squeeze some lemon juice over the top to give it a bright & delicious flavor.

Serve with steamed rice and peas or spinach.