Prep Time: 10 minutes
Cook Time: 40 minutes
Serves 4
Ingredients
1 tsp Coconut oil
1 large onion
3 garlic cloves
1 pack Kickstart Spice Blend
Thumb of ginger
500ml boiled water
400g of chopped tomato sauce
2 cans cooked chickpeas
3 tbsp coconut yoghurt
1/2 tbsp lemon juice
Pinch of salt
In a large pan, add a tsp of coconut oil over a medium heat. Add the chopped onions and cook for 5-7 minutes until tender, Add the chopped ginger and garlic, sauté for 1-2 minutes. Then add the Kickstart spice blend and continue to fry for 30 seconds until slightly fragrant.
Next, add the tomato sauce, drained chickpeas, boiled water and coconut yogurt, stir to combine and bring to a gentle simmer, stirring occasionally. Simmer and cover for 30 minutes over a low heat. Squeeze in the lemon juice, taste, and season with salt and pepper.
Meanwhile cook the brown rice as per the packet instructions.
Once cooked, serve with rice or pair with naan bread. Chop the coriander leaves roughly and sprinkle over each serving as a garnish.
