Everything about this meal is just amazing. It’s one of those perfect dishes that all types of eaters will enjoy–vegan or not. It’s incredibly flavorful, hearty, and healthy. And if you’re using sprouted garbanzo’s from SLO Veg it’s even healthier! Sprouted garbanzos digest super easily in the gut, which means you get to absorb the maximum amount of nutrients. So eat up and enjoy!

Recipe by: Mike from The Iron You


2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 two-inch piece of ginger, finely chopped
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
2 (14.5 oz / 410 gr) cans diced tomatoes
1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
1 teaspoon arrowroot powder or cornstarch
Salt to taste
Fresh chopped cilantro

For full recipe click here.

*The featured image is a stock photo Dragne Marius on Unsplash meant to represent this dish.