Yep, it’s that time again. Even during an Indian summer, this dish will warm your heart!
2 15-oz cans of garbanzos, drained
1 package of Gardein “ The ultimate beefless ground”
1 medium yellow onion (chopped)
1 large red bell pepper ( chopped)
5–6 cloves of garlic ( minced)
1 28 oz can of diced tomatoes or 3 cups of fresh tomato diced.
1/2 cup Kalamata olives, chopped.
4 Tbs tomato paste
2 Tbs maple syrup
2 tsp smoked paprika
2 tsp chili powder
1tsp liquid smoke
1/4 tsp cinnamon
1 pinch of cardamom
2 cups vegetable broth
2 cups coconut milk ( refrigerated, not canned)
Salt to taste ( recommended 1/4 tsp)
Heat a large pot over medium heat.
Add 1TBS oil and once hot add onions, garlic, and bell pepper and cook for 3–5 min.
Add tomato, tomato paste, maple syrup, salt, seasonings, olives, and liquid smoke. Cook for another 3–5 min.
Add the garbanzo, beefless ground, vegetable broth, and coconut milk. Stir well.
Bring to a boil, then cover and turn down and simmer for 20 minutes.
Serve with a lemon wedge and chopped green onion or cilantro.
Goes well with hearty bread.
Recipe by @azurefarm