- 2 tablespoons Melt® Organic Buttery Spread
- 1/2 onion, chopped
- 1 serrano or other hot pepper, chopped
- 1 banana pepper, chopped
- 4 ounces mushrooms, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon garam masala
- 1 dash allspice
- 1 teaspoon salt
- 1 pound roma tomatoes, diced
- 1/2 (14 ounce) can coconut milk
- Heat the Melt in a deep wok or a saucepan over medium heat. Add the onion, ginger and pepper and saute for 15 minutes, until all veggies are wilted and browning. Add the garlic and saute for 1 minute.
- Add the chickpeas and spices and cook for 3 minutes. Then add the tomatoes and cook another 2 minutes. Add the coconut milk and combine. Bring the mixture to a boil and cook 10 minutes to thicken slightly. Serve over rice.