• 1-2 T avocado or coconut oil
  • 1 onion (chopped)
  • 4 cloves garlic (minced)
  • 2 tsp garam masala
  • 1-2 tsp fresh orange zest
  • 1 large can of chickpeas (29 oz)
  • 2 cups vegetable broth + 1 cup water
  • 1 can chopped or whole artichokes (chopped coarsely)
  • 1 red or orange bell pepper (chopped into strips)
  • ⅓ cup pitted kalamata olive (chopped coarsely)
  • ¼ cup raisins (golden or regular)
  • ⅓ cup plain greek yogurt or plant based yogurt (I used kite hill unsweetened)
  • ¼ cup fresh cilantro (more for garnishing)
  • Salt and pepper to taste

Cooking Instructions

  1. Drizzle oil into a pan on medium heat, add chopped onion and garlic
  2. Saute until soft and translucent and add spices, zest, chickpeas; warm all the way through
  3. Add liquid and turn heat to a bubble; keep on a low/medium heat simmer stirring every few minutes until some of the liquid cooks down  (~10 min)
  4. Add in chopped artichokes, peppers, olives and raisins and simmer an additional 4-5 minutes until thickened (add more broth as needed for thinner consistency if desired)
  5. Remove from heat, stir in yogurt and chopped cilantro, salt and pepper to taste
  6. Garnish with additional cilantro