On days that I’m busy, I love to make this delicious dish that usually takes me around 30 minutes to prepare. Chickpeas are healthy for you as they contain lots of protein, fiber, and manganese along with antioxidants that help with weight loss and reduce the risk of cardiovascular disease. I like to use turmeric because of its health benefits also. Studies have shown that turmeric has anti-inflammatory properties a natural painkiller, slows the progression of cancer, aids in weight management and great healing properties. Cardamom, coriander, and cumin detoxify the body, aids in digestion.
2 cups cooked chickpeas (garbanzo beans) or 1 can chickpeas
1cup water or liquid from chickpeas
2 carrots cut diagonally
1 medium onion chopped
1 tomato chopped
2 cloves garlic minced
2 tbsp vegetable oil
1 tsp turmeric
1 tsp coriander
1 tsp cumin
¼ tsp cardamom
1 tsp sea salt or to taste
Simmering curried chickpeas:
Sauté onion and garlic in oil until onions are translucent. Add turmeric, coriander, cumin, and cardamom while stirring. Next add tomato, cook for a minute keep stirring. Add diced carrots and 1 cup of water, I used liquid from which I cooked soaked chickpeas in. Simmer for 10-15 minutes until you have the desired amount of thickness. Add salt to taste.
I used 1 tsp of salt and it taste just right, but if you are using canned chickpeas then you may want to start off with a pinch and adjust accordingly.
This dish is delicious served over basmati brown rice or other whole grains, tortilla, chapatti, or mashed potatoes.
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