INGREDIENTS
14 ozs
canned tomatoes
1 cup
chickpeas
1 tbsp
coconut oil
2
garlic cloves
1 cup
light coconut milk
1/4 cup
nutritional yeast
4 servings
olive oil
4 servings
salt
1 tbsp
sherry vinegar
1 tsp
sweet paprika
1 leaves
thyme leaves
1 1/2 cups
water
1 small
yellow onion