A hearty and flavorful vegan Mushroom-Chickpea masala served over Jasmine rice. This dish combines the earthiness of mushrooms with the protein-packed goodness of chickpeas, all enveloped in a rich coconut milk sauce and spiced with garam masala.
1: In a pan, start by adding the avocado oil, garlic, and sweet onion. Cook for 3 minutes on low heat.
2: Add tomatoes and coconut aminos, and cook for another 5 to 7 minutes.
3: Add the remaining ingredients and cook for another 10 minutes.
4: Serve on a bed of Jasmine rice.
