A comforting vegan chickpea masala served with a side of black forbidden rice. This flavorful dish includes sautéed onions and carrots, pinto beans, chickpeas, and coconut milk flavored with turmeric and ginger.
1: In a pan, sauté the onions and carrots with 2 tbsp avocado oil, 1/4 cup water, and all herbs and spices (no frying).
2: Sauté for 6 to 8 minutes on medium heat.
3: Add the beans, chickpeas, and coconut milk.
4: Cook for 30 minutes on low.
5: Enjoy with a side of your favorite rice.
