Our Family Recipes

From “Bottles” James Saunders

Ingredients:

• 2 Tbsp EVOO
• 1/2 onion, diced
• 1 Tbsp or 3 cloves garlic, minced

• 1 and 1/2 Tbsp garam masala
• 1 and 1/2 Tbsp curry
• 1/2 Tbsp cumin
• 1 tsp salt, (optional to taste)
• 1 tsp pepper
• 1 tsp paprika or red pepper flakes for spicy

• 22 oz can crushed tomatoes (if you like tancy/acidic, add a few more oz)
• 30 oz can chickpeas, drained and rinsed
• 1 cup carrots, from can, mashed

• 15 oz can coconut milk

Instructions:

• Use a large pot or deep skillet to fit the whole recipe
• Add EVOO, sauté onions and garlic for 5 to 10 minutes until translucent.
• Add spices and cook until it becomes aromatic (about a minute)
• Add tomatoes, chickpeas, and carrots then cook/simmer for 15 minutes.
• Remove from heat, add coconut milk to taste (I add almost the whole 15 oz can to make it more creamy)