Creamy Garam Masala Chickpeas
Serves: 4-6 • Total Time: 10 mins • FODMAP Rating: Medium
This recipe is perfect if you have leftover rice and aren't sure what to do with it. (otherwise you will need to factor in the extra time it takes to cook rice). We swap out coconut milk for soy milk with coconut extract in this recipe. I bought my coconut extract on Amazon. To simplify everything I only use garam masala to spice it up. And it makes for a mild but delicious flavor! Most importantly, it makes it REALLY EASY to throw this recipe together!
Ingredients:
1 cup unsweetened soy milk
1/2 teaspoon coconut extract
1 can of rinsed and drained chickpeas
1 tablespoon garam masala
1 teaspoon of veggie bullion paste
1 can of petite diced tomatoes
1 cup of frozen peas
2 --2 1/2 cups of cooked brown rice
Salt and pepper to taste
Optional: garnish with cilantro and the juice of 1/2 lime or or lemon
Instructions:
Add the soy milk, coconut extract, and paste to a pan over medium heat. Mix well. Then add the rest of the ingredients until everything is warmed through. Garnish with cilantro and lemon or lime juice.
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