Chickpea masala

Ingredients

• 460 g canned chickpeas
• 1 batch of Masala sauce
• cilantro (as needed)
• basmati rice (80 g)

Method

1. Drain the chickpeas.
2. Make the Masala sauce.
3. Add the chickpeas to the masala (when you add the coconut milk) and simmer for about 5 minutes.
4. Serve with basmati rice and finish with more chopped cilantro.

Storage

Keeps for 2–3 days in the fridge in an airtight container.

Notes

This recipe is free of gluten, soy, peanuts, tree nuts, and sesame.