• 5 teaspoon coriander seeds
• 2 1/2 teaspoon cumin seeds
• 8 teaspoon fresh ginger minced
• 1 1/2 teaspoon sea salt more or less to taste
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon ground turmeric
• 3 1/2 teaspoon coconut oil
• 2 yellow onion large, diced
• 3 tomato small, diced
• 5 teaspoon tamarind paste
• 30 ounce canned full-fat coconut milk
• 45 ounce canned chickpeas rinsed and drained

• 1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
• 2 serrano pepper more or less to taste
• 2 clove garlic roughly chopped
• 6 tablespoon white onion roughly chopped
• 1 teaspoon Kosher salt more or less to taste

Optional:

• 8 tablespoon fresh cilantro chopped

• 1 1/4 cup coconut flour
• 5 1/2 tablespoon psyllium husk powder
• 1/2 cup dried chive
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon sea salt
• 2 1/2 tablespoon extra virgin olive oil
• 2 1/2 cup warm water

For greasing the pan:

• 2 tablespoon extra virgin olive oil

For the broiler:

• 2 pound tomato
• 1 small white onion
• 3 jalapeno pepper more or less to taste
• 4 clove garlic
• 1 tablespoon avocado oil

For the rest of the salsa:

• 2 teaspoon avocado oil
• 2 small dried red chiles such as chiles de arbol
• ¾-1 cup water to thin salsa
• 3 tablespoon fresh cilantro chopped
• 2 lime juiced
• 1 tablespoon Kosher salt more or less to taste