About the Recipe
Ingredients
6 large tomatoes, large diced
1 red onion, large diced
1-2 whole garlic bulbs
1 tsp garam masala, ground
1 tsp cumin, ground
1 tsp coriander, ground
1/2 tsp turmeric, ground
1 tsp smoked paprika, ground
1/2 tsp cayenne pepper, ground (optional)
1.5 cups cooked chickpeas
1 tbsp miso paste
1/3 cup cilantro, diced
2 tbsp plain coconut yogurt
Preparation
Preheat oven to 350°C.
Add diced tomatoes and onions to a baking dish.
Peel the papery outer layers from the whole garlic bulb, cut off the top 1/4 of the cloves and add the garlic to the baking dish.
Drizzle everything with avocado oil and sprinkle with spices.
Place in the oven for 30-40 minutes or until the vegetables are tender, and the garlic is soft.
Transfer all the roasted vegetables into a blender or pot and squeeze out roasted garlic. Pulse until the sauce is creamy and smooth or use a an emersion blender and blend in a pot until creamy.
Add the sauce to a pot over medium heat and add chickpeas (if you used a blender).
Simmer on low heat until the sauce thickens to your desired consistency. Stir in yogurt and cook for another minute.
Serve warm over cooked rice, garnished with fresh cilantro.