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
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.
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