I’m all for a delicious dinner that’s easy to make !
- 2 (12.5 oz. each) jars of Maya Kaimal Spicy Vindaloo Indian Simmer Sauce (Hot)
- 3 (16 oz. each) cans of chickpeas, drained and rinsed
- Brown rice, for serving
1.) Add the chickpeas and sauce to a large skillet, setting it over medium-high heat. Once boiling, turn the heat down and let simmer for 15 minutes. Serve over rice.
Sure it could’ve looked prettier with some cilantro on it but this sauce was really tasty ! Mommy would’ve liked it just a little bit more if there’d been a squeeze of lime juice added to it but otherwise thought it was delicious. Even with the rice you could still get the heat from the sauce. This wasn’t one of those sauces that says it’s hot but it’s really not, this was definitely spicy !
I wasn’t paid in any form to mention Maya Kimal’s vindaloo sauce.
Take care y’all !