INGREDIENTS
2 tbsp
extra virgin olive oil
1
medium onion, diced (approx. 1 and 1/2 cup)
1 tsp
fine sea salt
2
jalapeños, cored and finely chopped
4
-inches fresh ginger, minced (approx. 2 tablespoons)
4
garlic cloves, minced (approx. 2 tablespoons)
1 tsp
garam masala
1 tsp
ground cumin
1 tsp
curry powder
1/2 tsp
smoked paprika (or regular paprika)
cayenne (optional)
3 tbsp
tomato paste
2 15 ounce cans
diced fire roasted tomatoes*
1 cup
vegetable broth
1 15 ounce can
chickpeas, drained and rinsed
3/4 cup
unsweetened coconut milk
brown basmati rice, plain dairy-free yogurt, fresh cilantro and warm naan for serving