The Chickpea Bowl

2 to 3 TBSP. OF FAT (Butter, coconut oil, olive oil, canola, ghee… literally anything works in any combo, but my personal favorite is butter and olive oil together.)

¼ C. AROMATICS (I like equal parts garlic and ginger, and if I kept shallots around and didn’t mind chopping, I’d use those, too.)

2-ISH TBSP. INDIAN SPICES (I’ll talk more about this further down, but a good start is half cumin and half store-bought garam masala.)

1 to 2 TBSP. TOMATO PASTE

TWO 15-OZ CANS OF CHICKPEAS (Also called garbanzo beans. Also also drain them, please.)

TWO 15-OZ CANS OF TOMATOES (I do one of diced and one of crushed or non-seasoned sauce.)

A GLUG OR DOLLOP OF SOMETHING CREAMY (Coconut cream, coconut milk, heavy cream… anything fatty and creamy is perfect.)

TOPPINGS IF YOU WANT THEM (Cilantro is my favorite choice, and if I have whole milk Greek yogurt, that goes on, too. Avocado, lime, and fresh herbs like mint and basil also work.)

Directions at thelazygeniuscollective.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer