Quick & Easy Chickpea Wat Recipe!

For my dad's birthday this past February we went out to dinner at Sanaa. For those wondering, Sanaa is a restaurant at the Animal Kingdom Lodge inside Disney World. Since I was a kid, I remember it being a ritual to go to this restaurant whenever we were visiting. We would tackle the naan platter with all the accompanying sauces and then polish off our already stuffed bellies with curry and rice. This was obviously before I went vegan.

I was actually quite anxious going to Sanaa this time since I hadn't been in a good 2 years and I certainly hadn't been since going vegan. However, I was surprised that they were very accompanying to the vegan lifestyle. I didn't get the chance to try it, but they offer a vegan naan platter, along with the sauces that are vegan.

You're probably wondering: how on earth does this relate to the Chickpea Wat recipe?

Well, for the main dish, I ended up ordering their Chickpea Wat. It came with a cute side of basmati rice- which was absolutely delicious! I ended up devouring it in a little less than 10 minutes and I knew then that I absolutely had to recreate the recipe!

I could also just go there every time I crave it but ya see, this girl doesn't have the budget for that :(

But thats why I created this recipe! It's super simple and contains less than 10 INGREDIENTS!

That's right friends, less than 10!

The spices, such as tandoori spice (originally derived from India), ginger, and cumin combine nicely to make the finished product a decent level of creamy, spicy, and super addicting!

Here is the recipe:

Chickpea Wat

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 3-4

Ingredients

• 1 can of rinsed/drained chickpeas

• 1 can of diced tomatoes

• 1 clove of garlic (diced)

• 1/2 small onion (diced)

• 1/2 cup of full fat coconut milk

• 1 tsp ground cumin

• 1 tsp tandoori spice

• pinch of ground ginger

• salt & pepper to taste

***Note: If you do not have tandoori spice, I find that it also works to use curry powder instead :)

Procedure

1. Set a pan on medium-high heat.

2. Add the diced onions and garlic, using water to cook and keep them from sticking to the pan.

3. Once the onions are translucent, add in the rinsed chickpeas, canned tomatoes, and coconut milk. Stir until well combined.

4. Add in the spices and mix until the spices are evenly incorporated.

5. Place a lid on the pan and let the mixture simmer/cook for about 15-20 minutes.

6. Serve and top with salt/pepper.

I hope you guys enjoy this recipe! Be sure to tag me on Instagram if you try it! I'd love to hear your guys feedback!