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A little bit spicy and a little bit sweet, these chickpeas are saucy and so tasty. They are very quick and easy to make and are perfect with basmati rice or quinoa.

Chana Masala — prep time: 30 minutes; serves 4

Ingredients

3 cups chickpeas, soaked overnight, drained and rinsed (or 2 cans of chickpeas)

1 tablespoon coconut oil

1/2 cup chopped onions

1/2 cup dry vermouth

1/4 teaspoon ground ginger

3 teaspoons ground coriander

1/4 teaspoon cinnamon

3 teaspoons garam masala

3 teaspoons ground cumin

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

2 teaspoons agave syrup

1/2 teaspoon sea salt

3 ounces tomato paste

2 cups water

Directions

Heat oil in a large skillet over medium heat. Add onions and sauté for several minutes, until onions just start to brown. Deglaze pan with vermouth.

Add all spices and stir for 30 seconds. 

Add agave syrup and tomato paste. Cook for 5 minutes.

Add water and chickpeas. Stir well to combine. Cover and simmer over low heat for 15 - 20 minutes.

Serve hot with quinoa or basmati rice.

Enjoy!