Vegan Chana Masala

Ingredients

• 2 Tablespoons Olive Oil
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 4 Cloves Garlic (Crushed)
• 1 Tablespoon Fresh Ginger (Minced)
• 1 Green Chili (Sliced)
• 1 cup Fresh Cilantro
• 4 (15-ounce) Cans Chickpeas (Drained, or 6 cups cooked chickpeas)
• 1 Tablespoon Garam Masala
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Cayenne Pepper
• 28 ounces Crushed Tomatoes ((800g))
• 1 cup Coconut Cream (Canned, Unsweetened)
• 1 Tablespoon Coconut Sugar
• Sea Salt (To Taste)

Instructions

1. 1

   Add onion, garlic, ginger, green chili and fresh cilantro to a food processor with an S blade and process into a paste.

2. 2

   Add olive oil and the paste to a pot on medium heat and cook until the paste has softened. About 5 minutes.

3. 3

   Add chickpeas, garam masala, turmeric, cumin, ground coriander and cayenne pepper and gently toss together. Cook for a couple of minutes to lightly toast the spices.

4. 4

   Add crushed tomatoes and coconut cream and bring to a simmer. Then reduce the heat and leave to simmer for around 10 minutes, stirring occasionally.

5. 5

   Add coconut sugar and salt and mix in.

6. 6

   Serve over basmati rice, topped with fresh cilantro and a sprinkle of ground black pepper, with lemon wedges on the side.