A Call to Women, The Healthy Breast, Program & Workbook by Sat Dharam Kaur, N.D.
5 cups cooked chickpeas (2- 19 oz. cans or 2 ½ cups dry)
4 Tbsp. extra virgin olive oil
1 ½ tsp. cumin seeds
1 large onion, peeled and chopped
2 tsp. garlic, minced or crushed
3 – 4 tsp. grated fresh ginger
½ tsp. tumeric powder
3 tsp. coriander powder
1 tsp. paprika powder
¼ tsp. cayenne powder
1 large tomato, chopped
¼ tsp. garam masala (optional)
2 cups water
Fresh coriander leaf, chopped or sprouts (broccoli, red clover, sunflower)
Prepare chickpeas. Heat water with the oil in a cooking pot and add cumin seeds. When the seeds turn brown, add the chopped onions. Allow them to cook for 1 minute on medium heat and then add the garlic. Cook until onions are light brown and then add the ginger. Cook for 1 – 2 minutes. Add paprika, turmeric, cayenne and coriander powder. Stir and cook for another minute. Then add chopped tomatoes or tomato paste to the mixture. Stir and sauté for a few minutes more. Add the chickpeas to the above mixture along with 2 cups water (use the water from cooking the chickpeas). Let the mixture simmer for a few minutes. Add the garam masala. Serve with rice. Sprinkle with chopped coriander leaf or broccoli, sunflower, red clover or alfalfa sprouts.
Serves 4 – 6.
