Serve it with your fave pasta and salad.


1 tbsp avocado oil
1 tsp cayenne (optional)
1 tsp sea salt
​2 cups cooked chickpeas
1 block tempeh, cubed
1 large onion, chopped
3 medium cloves garlic, minced
1 can full fat coconut milk
⅓ cup crushed tomatoes
2 heaping tbsp tomato paste
2 tbsp sweet paprika


1. In a pot heat up the oil then add the onion and cook until translucent and golden at the edges, ~5 minutes.

2. Add the tempeh and garlic and cook 3 mins, stirring regularly to prevent burning.
Add the tomato paste and stir for 1 minute then add the chickpeas, coconut milk, crushed tomatoes, paprika, cayenne and sea salt. Stir, cover and simmer for 9-10 minutes then remove from heat.

3. Serve topped with fresh thyme (optional) with your choice of pasta and side veg. Enjoy!