Curried Chickpeas and Vegetables
Ingredients
- 1 cup of cooked chickpeas/garbanzo beans
- 2 potatoes (cubed)
- 4 cups of water
- 3 cubes of" NOT BEEF or NOT CHICKEN" vegan bouillons.
- 1/2 medium onion (diced)
- 2 cloves of garlic
- 6 oz can of diced tomatoes or pureed tomatoes
- 1 cup of veggies (zucchini, carrots, 1 cup of fresh cilantro
- 1 1/2 tablespoons of fresh ground ginger
- 1 teaspoon of cumin
- 2 tablespoons of curry powder
- 1 teaspoon of garam masala
- Pepper and liquid aminos (for salt) to taste
- 1 tablespoon of oil (preferably grape seed oil or olive oil)
Instructions
Saute garlic and onions in the oil.
After you sweat the onions, add spices (cumin, curry, and garam masala).
Add water, bouillon cubes, ginger, garbanzo beans/chickpeas, potatoes, and veggies.
Boil and simmer for about 25 minutes, or until all of the veggies are cooked.
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