Indian Chick Pea Entree

My Riff: DOUBLE THIS & INCREASE the vegetables! You'll get 6 servings (or 4 Man-Size ones).

1. I followed Vegan Richa's directions exactly--Vitamixing the onion, ginger & garlic with water until smooth. Sounds weird--but, it works.

2. I DID use the 1 teaspoon of oil to blend all the spices until fragrant. I've done this previously with water & it's just not the same, IMHO.

3. I used Eden Soy Milk Unsweetened for a creamy texture---AND instead of adding in 1 1/2 cups of broth or water, I used 3/4 cup of Imagine No-Chicken Low-Sodium Broth + 3/4 cup of Eden Soy Milk.

Here's my ingredient "Riff" list for the DOUBLED RECIPE. Use Vegan Richa's recipe for the instructions. http://bit.ly/1q8QQ57

1/2 cup chopped onion
8 cloves of garlic
2 inch knob of ginger--sliced for easier blending

1 tsp oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp cardamom (optional)
1/2 tsp or more cayenne
1 tsp turmeric
6 tbsp or more peanut butter or almond butter
1 cup non dairy milk (I used Eden Unsweetened Soy Milk)

PLUS: 1 1/2 cups combo (1/2 of each) water or broth (I used Imagine No-Chicken Low-Sodium) AND Eden Soy Milk Unsweetened (or non-dairy milk of your choice)

1 1/2 red bell peppers, sliced
1 1/2 cups of sliced carrots
1 1/2 cups of sliced summer squash or zucchini
2-15 oz cans chickpeas drained and washed, or 3 cups cooked
½-1 tsp or more salt
2 tsp or more sugar or other sweetener of choice
2 tsp lime juice
1/2 cup chopped cilantro (or use 2 tbsp thai basil)
pepper flakes to taste

You can serve this on rice or a grain of your choice--OR NOT!

You're going to LOVE THIS!