possibly 12 if you stretch it. My husband and I usually get 6-8 servings; our portions are generous.
organic, cold pressed coconut oil (or ghee, if you have it)
yellow onions, chopped
sea salt (depending on if your tomato sauce has added salt)
cayenne pepper (add more or less, depending on how spicy you want it. We like it medium.)
ground Ceylon cinnamon
Hot Madras Curry powder (any curry powder will work, Hot Madras just has an extra kick)
cans of organic, low-salt tomato sauce (make sure it’s BPA free; Muir Glen is a great brand)
unsweetened almond milk
coconut sugar/stevia/lucuma powder
organic chickpeas, drained and rinsed
chicken breasts, cubed
until thickened. Stir. Add chickpeas and simmer another 5 minutes or until chickpeas are heated through.