- 1/2 onion
- 3 cloves of garlic
- 1/2 teaspoon baking soda
- 1 spring onion
- 1 teaspoon grated ginger
- 2 tablespoons curry power
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1/4 teaspoon cayenne pepper
- 15 ounce canned chickpeas
- 14 ounces canned coconut milk
- 1/2 cup water
- 2 tablespoon coconut oil
- Salt to taste
- Silo Reboot’s Complete-14 Tincture
Step 1: Heat coconut oil on medium in a large pot.
Step 2: Add onions and cook until soft and translucent.
Step 3: Add ginger, spring onion, garlic, and cook for a minute.
Step 4: Stir in curry powder, paprika, and thyme, and cook until fragrant, about 2 minutes.
Step 5: Add chickpeas and stir to coat.
Step 6: Pour in water and coconut milk. Bring to boil and reduce to simmer for 10-15 minutes or until chickpeas can be mashed with fork.
Step 8: Season with salt and pepper.
Step 9: Serve with rice, quinoa, naan, flatbread