Chickpeas Curry
Chickpeas are very versatile and a good source of protein. I recently found out that dishes named curry does not necessarily contain curry. The name curry was used by the British to represent all Indian dishes. Anyways, here is the recipe I used to make this dish.
Chickpea Curry
Ingredients
Two cans of ChickPeas
Baby Spinach
A table spoon of Coconut oil or olive oil
One Yellow bell Pepper
Two Roma Tomatoes
One tablespoon hot pepper paste
Mustard Seeds Optional
One Red Onion
Spices: Seasoned salt; Liquid Aminos; Chicken Rub
Direction
Brown the Onions; then add the diced peppers and tomatoes. Mix together; then add the mustard seeds and cook for 2 mins.
Add the hot pepper paste.
Do not drain the water from the canned chickpeas since we are not adding salt; add the chickpeas and let it cook on low fire for about 15 mins
Make sure you check so it does not burn.
4. You can add broth if you want to or just add water to cook the chickpeas tender. I prefer mine very tender.
Once cooked; add your chopped baby spinach; mix together and turn the stove off.
I ate mine with plantains made in my air-fryer; and left-overs were used for a veggie wrap.
Try this recipe and let me know how you like it. Enjoy!
