Recipe Vortex

1 small onion diced

1 garlic clove minced

1 tbsp olive oil

2 14-ounce cans diced tomatoes

2 14-ounce can chickpeas

1 cup water

2 tbsp tomato paste

1 tsp each tumeric, paprika, and garam masala

1 tbsp cumin

1/2 tsp salt (plus salt to taste)

1/2 tsp black pepper

pinch of cinnamon and cayenne pepper

jasmine rice or quinoa

cilantro

In a medium pot on medium heat, saute diced onion in olive oil for 3 minutes. Stir often, onions should be soft and edges should be slightly brown when done. Add garlic, chickpeas, salt & pepper, spices, and cook for about a minute until fragrant.

Add diced tomatoes, water, tomato paste, and simmer on low to medium heat for 20 minutes. Liquids will reduce and sauce will thicken.

Before serving, taste and adjust if needed with pinch of salt until flavor is just right. Serve over rice or quinoa with chopped cilantro.