1 small cooking onion, chopped
1 yellow bell pepper, chopped
1 medium zucchini, chopped
coconut oil or avocado oil
2 teaspoons garam masala
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon sea salt
1 14-ounce can organic chopped tomatoes
1 19-ounce can chickpeas, rinsed and drained
1 400 ml can coconut milk
1. Finely chop onion and bell pepper and cut zucchini into small, bite-size chunks.
2. Heat oil in a large pan (with a lid) over medium heat. Add onion and pepper and cook, stirring for 2-3 minutes until softened. Add zucchini and cook for 1 minute. Stir in garam masala, cumin, turmeric, and salt, and cook for 1 minute.
3. Reduce heat to medium low and stir in tomatoes and chickpeas, and cover. Cook for 5 minutes, stirring about halfway through. Uncover, stir in coconut milk, and reduce heat to low. Cook for 5 more minutes or until your rice or quinoa are ready. It’s perfectly fine to let it simmer longer and let the flavours blend together.
4. Serve over rice or quinoa and enjoy with a side salad.
Recipe adapted from mindbodygreen.com