This came out great, but Can be even better next time, see notes.

• 2 tablespoons oil
• ½ large red onion, diced
• ½ tablespoon fresh ginger (or more…)
• 3 cloves garlic, minced
• sea salt and ground black pepper, to taste
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 ¼ teaspoons turmeric
• 2 teaspoons cayenne pepper, reduce to 1 teaspoon if you can't handle heat (I used a bit more than one tsp and it was pretty spicy, edible, but.. maybe if I had used ALL of the coconut milk and a teaspoon of sugar and my 1.25 tsp cayenne would have been ok. We'll see how it is when we reheat the leftovers)
• 2 teaspoons paprika
• 1 tablespoon garam masala
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 ½ tablespoons tomato paste
• 2 teaspoons coconut sugar, optional – to balance out the acidity (or any sugar)(I forgot the sugar and it would have helped with the heat…)
• 28 ounces tomato sauce, jarred or canned or fresh (one can, 29oz)
• 2 cans chickpeas, drained (2 15.5 oz cans = 31 oz)
• 1 cup coconut milk, the thick creamy white part separate from the coconut water (comes in a 13.5 oz can and just use the whole thing next time)
• juice of 1 lime, about 1 tablespoon

1. numbers

originally submitted by mike on May 30, 2024