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Chickpea Masala


16 oz chick peas

1 1/2 cups Coconut Milk

15 oz pureed tomatoes

2 inches Ginger

1 large Onion

3 cloves of Garlic

1 Tbsp home- made  Masala

1 Tbsp Turmeric


Pink salt (Himalayan salt) to taste


  1. Heat coconut milk over medium heat; simmer all spices and seasonings for, 5 to 10 minutes. Add 1/4 cup bean water (aquafaba) to the pot; cook and stir until fragrant, 2 to 3 minutes.

  2. Stir in pureed tomatoes, into mixture; bring to a boil then add chickpeas, stir. Reduce heat and simmer until flavors have blended, about 5-10 minutes. Add more water if needed.

Click here to watch full presentation   or just the food demonstration at minute markers 58:36 - 1:16:11