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Export 17 ingredients for grocery delivery
Step 1
If you are cooking your own chickpeas, start them in your pressure cooker. Otherwise, open enough cans to make 4 cups, drain, and thoroughly rinse them.
Step 2
Heat coconut oil in a large skillet over medium. Add the diced onions and sauté for 3 minutes, or until translucent. Add the garlic, ginger, and jalapeños and cook for another 3-4 minutes.
Step 3
Add the cumin, coriander, turmeric, and cayenne, continuing to cook for another 3-4 minutes, or until fragrant. Mix in the coconut sugar and diced tomatoes and their juices, stirring to combine.
Step 4
Transfer the mixture to a blender or food processor, and mix it on high for 1-2 minutes until smooth.
Step 5
Pour the base back into the skillet and add the chickpeas. Simmer over low-medium for another 15 minutes with the lid on.
Step 6
Remove the skillet from the heat, and add in cilantro, lemon juice, and garam masala.
Step 7
Season with salt and pepper to taste, and adjust any other seasonings to your liking. Serve with a side of basmati rice, roti, cilantro, etc. Happy eating!
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