Curried Chickpeas


I love how easy this dish is to make for all the flavor you get!!!

What You Will Need:

2 C Dried Chickpeas (Soak in water overnight then cook on medium heat for 2 hrs or until tender.) As always, using canned chickpeas is fine just use 4 and drain, and rinse well.

3 Tbsp Whole Cumin Seeds

2 Jalapeno Peppers, seeds removed, diced

2 Medium Yellow Onions, diced

3 Tomatoes, diced

2 Tbsp Spicy Garam Masala

1 Tbsp Powdered Ginger

1 Tbsp Turmeric

1 tsp Salt

4 C Chicken or Vegetable stock (Homemade if you can)


Turn on the music, pour a drink, and prep your Mis en Place (Loves! Tonight I chose to listen to Nina Simone and had a small scotch.) šŸ˜‰


In a large pot on the stove set to medium high heat, add the whole cumin seeds and toast them until they start to crackle and release their wonderful aroma. I add a little chicken stock after they are toasted to prevent sticking.


The smell is amazing!

Add the onions and cook them on medium heat until they become translucent.


Toss in the jalapeno peppers and cook for 5 more minutes.


Add the ginger, garam masala, turmeric, and salt. Mix well.


Fold the tomatoes into the onion mixture.


Cook for about 5 minutes, then add in the chickpeas.


Pour in the chicken or vegetable stock and allow to simmer until the sauce thickens and the spices are allowed to incorporate.


Makes 10 servings:

189.9 cals, 2.3 G fat, 31.5 G carb, 8.8 G fiber, 10.7 G pro, 1 G sugar

*Extra: I love to add roasted cauliflower to this dish at times. It’s a great way to bump up the nutritional value without damaging the waistline!


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