Curried Chickpeas
 
Ingredients
  • 1 medium onion
  • 2 cloves garlic
  • 1-inch piece of ginger (minced)

    Spices:

  • ¾ tsp. turmeric
  • ¼ tsp. ground cumin
  • ½ tsp. ground coriander
  • ½ tsp. Shan curry powder
  • ¼ to a slightly over-filled ½ tsp. (best) cayenne pepper
  • ¼ tsp. onion seed ("calonji")

  • 1 cup Muir Glen crushed tomatoes with basil
  • 3 or so cup water, or veggie stock (even better!)
  • Carrot juice (optional)
  • 2 large cans organic chickpeas ("garbanzo beans")

  • 1 tsp. (or to taste) salt
  • extra virgin olive oil
  • ½ tsp. Garam Masala
  • Organic cilantro
Instructions
  1. Chop onion and place in oiled pot
  2. Simmer on low until brown
  3. Mince the garlic and ginger then add to pot
  4. After a minute or so, add the spices
  5. Drizzle some oil over the spices and mix everything well
  6. Add the crushed tomatoes and 1 cup water (or veggie stock for additional flavor.)
  7. Mix and let simmer, covered, for 10 minutes to reduce
  8. Strain and rinse chickpeas, then add to pot and mix
  9. Fill pot with water or veggie stock, just covering the top of the chickpeas. Add a few pours of carrot juice for additional flavor.
  10. Simmer on medium/low for about 20 min, and keep water filled to the same level
  11. Mash a few chickpeas against side of pot to thicken
  12. When flame is off, add and mix salt
  13. Drizzle with olive oil and sprinkle with Garam Masala
  14. Finish garnish with cilantro, chopped
  15. Mix before eating
Recipe by The 30 Day Food Blog at https://30dayfoodblog.com/2016/01/31/curried-chickpeas/