Garbanzos ahumados al coco con arroz

Ingredientes

• 2 teaspoons olive oil
• 1/2 small yellow onion, chopped
• 2-3 cloves garlic, minced
• 1 1/4 cups marinara sauce, or pasta sauce
• 2 tablespoons ketchup
• 1 teaspoon dijon mustard
• 2 teaspoons tamari, or soy sauce
• 2 teaspoons apple cider vinegar
• 2 teaspoons pure maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1/2 cup coconut milk, I like to use full fat for this recipe but you can also use lite
• Salt and black pepper, to taste
• Chopped fresh parsley or cilantro
• White rice, brown rice, quinoa or pita bread for serving
• Sliced avocado for serving, optional

Preparación

1. 1

   Heat a large pan over medium heat and add two teaspoons olive oil. Once oil is hot, add in the diced onion and cook for 2-3 minutes until onions have softened and then add in the minced garlic. Cook for another 1-2 minutes, until garlic is fragrant.

2. 2

   Add in the marinara sauce, ketchup, dijon mustard, apple cider vinegar, tamari, maple syrup, smoked paprika, regular paprika, chili powder, garlic powder and dried oregano. Mix the sauce together and let cook for 2-3 minutes until simmering.

3. 3

   Next, add in the coconut milk and chickpeas. Stir everything together until a creamy sauce has formed and bring mixture to a simmer. Let cook for another 3-5 minutes to let sauce thicken a little bit.

4. 4

   Remove from the heat and mix in a tablespoon or two of fresh herbs and season with salt and black pepper, to taste. Serve over rice and garnish with fresh herbs, if desired.