This Chana Dopiaza recipe is loaded with chickpeas, sweet onions, and warm Indian spices! A simple vegan Indian recipe to make at home. Serve over heaps of basmati rice, lemon biryani, or with a warm side of garlic naan bread.
In a large dutch oven or heavy bottom pot, heat the coconut oil over low heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sautee on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
Add the chickpeas to the dutch oven, along with the garam masala, turmeric, coriander, and garlic salt. Stir well to combine and allow the chickpeas to get coated in the spices. Sautee chickpeas for 3-4 minutes in the onions and spices.
Add the crushed tomatoes, Vegetable stock, bell pepper, zucchini, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chickpeas are simmering. Cover with a lid and cook for 20 minutes until vegetables are tender.
Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce. Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.
Save Money on Fresh Produce
I get all the fresh produce for my recipes from my garden and fromMisfits Market- they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here!If you think organic produce is too expensive... think again, and giveMisfits Market a look!