1/4 Teaspoon chili powder, or 1/2 fresh chili seeded and minced
1 small strip of lemon peel, white pith included, chopped
1 Tablespoon tomato paste
1 Cup diced fresh tomatoes
1/2 Cup vegetable stock
1 3/4 Cup chickpeas
pink salt and pepper, to taste
1 Tablespoon fresh lemon juice
chopped cilantro for serving
3 Cups cooked rice, for serving
Prep you ingredients as stated above.
In a medium soup pan add the coconut oil and heat over medium. Once hot, add the onion and stir to coat evenly with the oil. Cook for 5-7 minutes, until translucent.
Next, add the cumin, cinnamon, turmeric, and curry powder to the pot. Stir it around to get the spices evenly mixed with the onion and oil for 1 minute. Then add the garlic, ginger, chili and lemon peel to the pan and stir for another minute or so until the garlic is fragrant. Add the tomato paste and stir again.
Pour in the diced tomatoes, stiring to scrap up the spices from the sides and bottom on pan. Next add the veggie stock, chickpeas and bring to a boil. Then cover with a lid and lower to simmer for about 25-30 minutes or until the tomatoes have broken down significantly. Stir the masala every 5-7 minutes during the simmer process to help break down the tomatoes more quickly.
Right before serving stir the lemon juice into the masala. Adjust the salt and pepper to your liking. Divide the rice amongst two bowls, spoon on the masala and garnish with fresh cilantro. Serve hot and enjoy.
You can also serve with flabread, pita, or qunioa if you prefer!