- 1 can pre-cooked chickpeas
- 1 cup Bhakti Chai Toasted Coconut Almond Blend or Semi-Sweet Ready-to-Drink (depending on if you want the curry to be more sweet or spicy; if less sweet, use the Toasted Coconut blend)
- 1 medium onion, chopped
- 1 tablespoon olive or canola oil
- 1 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 2 teaspoons cumin
- 3 cloves garlic, minced
- 1 can tomatoes
- 1 teaspoon salt
- 1 lemon juiced and zested
1. Place a large sauté pan over medium heat. Add the olive oil and wait 30 seconds. Then add the chopped onions and sauté, stirring frequently for 5-7 minutes or until the onions are translucent. If the onion starts to brown while sautéing, add 1 tablespoon of water.
2. Season the sautéed onion with the cumin, turmeric and chili powder. Stir well and cook for about 1 minute, or until the spices become fragrant. Mix in the garlic and cook for 1 minute more. Add the Bhakti Chai and reheat the pan until the mixture is lightly bubbling.
3. Slowly add the tomatoes with their liquid to the pan. Stir well to ensure that the spices are evenly distributed. Add the salt and cook for 2 minutes more. Reduce heat to low, cover, and simmer for 5 minutes.
4. Rinse and then add the chickpeas to the pan. Mix well, cover and simmer for about 10 minutes, stirring occasionally. Taste and adjust seasoning to preference.
5. Turn off the heat, mix in the lemon zest and juice. Enjoy!