Vegan Friendly Chana Masala

• 1/2 cup organic, cold pressed coconut oil
• 2 large yellow onions, chopped
• 8 cloves of garlic, minced
• 2 tablespoons ground cumin
• 1-2 teaspoons sea salt
• 2 teaspoons ground ginger (or fresh)
• 2 teaspoons cayenne
• 1 teaspoon Ceylon cinnamon
• 1/2 teaspoon Hot Madras curry powder
• 2 14 ounce cans organic, low salt tomato sauce (BPA free!)
• 2 cups unsweetened plant-based milk
• 1 tablespoon 1 teaspoon paprika
• 2 tablespoons coconut sugar/stevia/lucuma powder
• 2 cans organic chickpeas, well drained and rinsed

1. Heat coconut oil over medium heat in a large saute pan or sauce pan (I prefer the saute pan). Once melted, add onion and cook until translucent. About 5 minutes.
2. Add garlic and continue to cook for another minute.
3. Add cumin, sea salt, ginger, cayenne pepper, cinnamon, and Hot Madras curry powder. Fry to about 2 minutes, until very fragrant.
4. Add tomato sauce and bring to boil. Then reduce heat to low and simmer 10 minutes. Stir occasionally.
5. Add plant milk, paprika, and sweetener of choice. Simmer for 15 minutes, until thickened. Stir. Add chickpeas and simmer another 5 minutes or until chickpeas are heated through.

coconut oil, yellow onions, garlic, ground cumin, salt, ground ginger, cayenne, cinnamon, curry powder, tomato sauce, milk, paprika, coconut sugar, chickpeas

Taken from food52.com/recipes/33500-vegan-friendly-chana-masala (may not work)