Vegan Chana Makhani

Vegan Chana Makhani is a delightful twist on the classic Indian dish, featuring creamy coconut milk and aromatic spices. It's hearty, flavorful, and perfect for a satisfying meal.

Ingredients:

• 1 cup dried chickpeas, soaked overnight
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup tomato puree
• 1/2 cup coconut milk
• Salt to taste
• Chopped cilantro for garnish

Instructions:

If you soaked chickpeas, drain and rinse them

Put the vegetable oil in a large pot and heat it over medium-low heat

Put in the chopped onion and cook for about 5 minutes, until it gets soft

Add the ginger and garlic that have been chopped up, and cook for two more minutes

Put in the cayenne pepper, ground cumin, ground coriander, ground turmeric, and ground cumin

Stir the food all the time for one minute

Add the coconut milk and tomato puree

Mix things together well

Put the chickpeas that have been soaked into the pot and stir them around to cover them with the sauce

Turn down the heat and let the mixture simmer for a while

Place a lid on top and cook for one to one and a half hours, or until the chickpeas are soft

Add salt to your liking

Add chopped cilantro as a garnish before serving