3fresh jalapeño peppersstems and seeds removed, minced
12cupscoredpeeled, diced tomatoes (I used fire-roasted canned tomatoes)
1cupfull fat coconut milk
cooked brown ricefor serving
fresh cilantrochopped
Instructions
In a large stockpot over medium heat, make the sauce by stirring together the olive oil, onions, garlic and salt.
Saute' until the onions are partially translucent and are light golden brown around the edges, about 8-10 minutes.
Sprinkle the garam masala over the onions and stir well.
Toast until the spice is fragrant and then stir in the ginger and jalapeño.
Stir and cook for 1 more minute. Add the tomatoes to the pot and stir well, raising the heat to medium-high.
Continue stirring until you bring the mixture to a boil. Take care to keep scraping the bottom of the pot to prevent scorching, and drop the heat to low.
Simmer for 10 minutes, stirring well frequently.
Heat the remaining olive oil in a 2 quart saucepan over medium heat.
Add the garbanzo beans and the Tikki Masala Sauce and bring to a simmer.
Reduce the heat to low and simmer for 10 minutes. Stir in the coconut milk until the sauce is an even color and cook just until hot all the way through.