GARAM MASALA CHICKPEAS WITH COCONUT MILK, VEGETABLES AND BASMATI

🌱INGREDIENTS (for 2): ⠀ - 1/2 jar cooked chickpeas ⚠️ Be careful with the chickpeas if you follow a low FODMAPs diet. - 2 carrots🥕 - 1/2 big zucchini🥒 - 4 tbsp of crushed tomato🍅 - 6 c/s coconut milk (the one that comes in a can for cooking). - 1/2 tsp garam masala spices (I buy organic ones from @planetahuerto) - 1/3 tsp turmeric - 1/3 tsp Provencal herbs - Salt and EVOO I accompanied it with basmati rice but you can combine it with whatever you like. ⠀

🌱 PROCEDURE. 1. Cook the rice and set aside.

2. We wash the cooked chickpeas with water ☝🏼Yo I peel them and leave them to soak for a few hours because they are better for me, but this is not necessary.

3. Cut the carrot and zucchini and steam it in the microwave for about 7' (or until it is soft).

4. When they are ready, put them in a pot with a pinch of salt and a splash of EVOO and sauté them for about 2 minutes so that they take flavor.

5. Add the tomato and cook for another 2'.

6. Add the chickpeas, coconut milk, spices/herbs and a little more salt (to taste), cover the pot and leave it for about 5' over low-medium heat to integrate the flavors. Serve it with the basmati rice and enjoy 🤤😍.