- Dairy-Free
- Detox-Friendly
- Egg-Free
- Gluten-Free
- Grain-Free
- Nut-Free
- Peanut-Free
- Sugar-Free
- Vegan
Ingredients
- 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
Personal tips
- Serve over cauliflower rice or quinoa
Cooking Instructions
- Drizzle oil into a pan on medium heat, add chopped onion and garlic
- Saute until soft and translucent and add spices, zest, chickpeas; warm all the way through
- 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)
- 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)
- Remove from heat, stir in yogurt and chopped cilantro, salt and pepper to taste
- Garnish with additional cilantro
