1 yellow onion, chopped
1 small piece ginger, finely chopped
1/2 red chili, finely chopped
2 big champignons, sliced
a dash of cinnamon
2 tsp tomato paste
1 can chopped tomatoes
1/2 can coconut milk
1 can chickpeas, rinsed
1/4 zucchini, chopped into cubes
1/2 bell pepper, sliced
1/2 handful fresh cilantro
Sautee onion, ginger and chili in water on high heat until the onion almost gets soft.
Add champignons and let it simmer for 3-4 minutes, then add spices and tomato paste.
After another 1-2 minutes, add chopped tomatoes, coconut milk, chickpeas, zucchini and bell pepper.
Let it all cook with a lid on low heat for 6-7 minutes, then take it off the stove, add cilantro, stir, and it's done!
Serve with rice and some fresh cilantro on top
Recipe sourced from @myplantbasedlife of instagram