Spice mix: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp cayenne, 1/2 tsp paprika, 1 tsp garlic powder, 1/4 tsp ground cumin, 1/4 tsp black pepper, salt to taste
Chickpeas (would highly recommend doubling; this was only enough for one bowl): 1/4 red onion (chopped), 1/2 cup canned chickpeas, 1/2 cup tomato paste, 1 garlic clove, 1/2 tsp grated ginger, 2 tsp spice mix, 1 tbsp kitehillfoods yogurt or yogurt of choice
Heat olive oil in a pan over medium heat. Add onions, cook for 1 min. Add ginger and garlic, cook for 1 min. Add chickpeas and spice mix, combine for 30 seconds. Add tomato paste and yogurt, cook for a few minutes, and you’re done.
Cauliflower: Slice 1/2-inch thick slices of cauliflower. Brush with olive oil and sprinkle a tsp of the spice mix on both sides. Roast for 20 min at 400 F, flipping half way.
Plantains: Air fried with a bit of coconut oil for 15 min at 375 F, but you can also oven bake for longer or fry on the stove.
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