Chickpea Masala (Ranch - Food Food Food)

• porce: Makes 4 - 6 servings

Ingredience

1 cup raw cashews, soaked at least 2 hours and drained

One 14 oz can organic diced tomatoes

2 Tbsp olive oil

1 medium onion, diced

1 medium zucchini, diced

1½ cups cooked chickpeas (or one 15 oz can, drained and rinsed)

½ - 1 cup water

1 - 2 large handfuls baby spinach

Juice of 1 lime

3 garlic cloves

1- inch piece fresh ginger, peeled and minced

1 Tbsp garam masala

2 tsp ground cumin

2 tsp ground turmeric

1 tsp paprika

1 tsp coriander

½ - 1 tsp ground cayenne pepper (depending on your preferred spice level)

Pinch of salt & pepper

¼ cup fresh cilantro, finely chopped (for garnish)

Pokyny

For the Chickpea Masala:

Place the cashews in a blender with the tomatoes, lime juice, garlic, ginger, all of the spices and a pinch of salt & pepper. Blend until smooth, adding a bit of water if needed.

Coat the bottom of a large pot or skillet with the oil and place over medium heat.

Add the onion and sauté until softened, about 5 minutes. Add the blended cashew-spice mix, zucchini, chickpeas and about ½ cup water. Stir to incorporate.

Bring to a boil. Lower heat and allow to simmer until the vegetables and chickpeas are very tender, about 15 minutes, stirring occasionally and adding water if needed.

Remove from heat and stir in the spinach. Allow it to wilt, about 3 - 5 minutes.

Divide onto plates. Top with cilantro and serve with our Naan.