Curried Chickpeas and Vegetables
💡Chef's Note
“Discover how to make the perfect Pois chiches et légumes au curry. This classic is part of our lunch collection and is sure to impress your family and friends with its delicious flavors.”
Ingredients
chickpeas/garbanzo beans1 cup
potatoes2
water4 cups
not chicken" vegan bouillons3 cubes
onion0.5 medium
garlic2 cloves
canned tomatoes6 oz
veggies1 cup
ground ginger1.5 tablespoons
cumin1 teaspoon
curry powder2 tablespoons
garam masala1 teaspoon
pepper and liquid aminos2 servings
oil1 tablespoon
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Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Saute garlic and onions in the oil.
After you sweat the onions, add spices (cumin, curry, and garam masala).
Add water, bouillon cubes, ginger, garbanzo beans/chickpeas, potatoes, and veggies.
Boil and simmer for about 25 minutes, or until all of the veggies are cooked.
Add fresh cilantro and cook for about 10 minutes more.
Serve with pita, vegan na'an, basamati rice, brown rice, or quinoa.
Note: I didn't have time to make home made vegan na'an, so I just purchased a multi-grain pizza dough from the deli.
Directions: 1 small tennis ball sized dough, flatten, cover with flour, and season with olive oil, garlic powder, and a bit of salt.
Enjoy!
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