Curried Chickpeas

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.

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