Lunch

Curried Chickpeas and Vegetables

Name: Curried Chickpeas and Vegetables
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cup chickpeas/garbanzo beans; 2 potatoes; 4 cups water; 3 cubes not chicken" vegan bouillons; 0.5 medium onion; 2 cloves garlic; 6 oz canned tomatoes; 1 cup veggies; 1.5 tablespoons ground ginger; 1 teaspoon cumin; 2 tablespoons curry powder; 1 teaspoon garam masala; 2 servings pepper and liquid aminos; 1 tablespoon oil

dinnerlunchGluten-FreeDairy-FreeNut-FreeShellfish-FreeSoy-FreeSesame-Free

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

Instructions

1
Saute garlic and onions in the oil.
2
After you sweat the onions, add spices (cumin, curry, and garam masala).
3
Add water, bouillon cubes, ginger, garbanzo beans/chickpeas, potatoes, and veggies.
4
Boil and simmer for about 25 minutes, or until all of the veggies are cooked.
5
Add fresh cilantro and cook for about 10 minutes more.
6
Serve with pita, vegan na'an, basamati rice, brown rice, or quinoa.
7
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.
8
Directions: 1 small tennis ball sized dough, flatten, cover with flour, and season with olive oil, garlic powder, and a bit of salt.
9
Enjoy!