Serves 8-12 people


2 Tbsp Olive oil
2 onions, finely chopped
2 bay leaves
2 cinnamon sticks
3 Tbsp garlic, chopped fine
2 Tbsp finely chopped ginger
2 red chilies, seeded
1 can coconut milk, (top layer only, do not shake)
1 box pomi tomatoes
1 ½ tsp turmeric
1 Tbsp ground coriander
1 Tbsp garam masala
1 Tbsp mango powder, amchur
6 cups chickpeas
Lemon juice

Special Equipment

stick blender


Saute oil, onions, ginger, chilies and garlic over medium heat. Add spices and coconut fat, and cook an additional 5 minutes. Add tomatoes, and cook for 10 minutes. Puree with stick blender, and add chickpeas. Cook for an additional 10 minutes. Season with lemon juice and salt.

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