Curried Chickpeas

I often find myself getting into food phases, where I want to eat the same thing day after day after day.  I went through a major taco salad phase when I was a kid.  Especially, Fudruckers taco salad.  Go figure.  Last summer, I was in a  Curried Chickpea phase.  There is something about eating spicy food in the summer that somehow makes sense.  I like this particular blend of spices, but change it up as you wish.  Enjoy! -Amanda




Curried Chickpeas

Serves 2-3

1 tablespoon coconut oil

1 small onion, diced

1 fresh tomato, diced

1/2 inch garlic, grated

1 clove garlic, minced

1 teaspoon each: cumin, coriander, curry powder and cinnamon

pinch cayenne pepper

1 can chickpeas

1 cup frozen peas

cilantro, to garnish,

lime, to garnish

rice, for serving



1.  In a large pan, sautee onion over medium high heat until it begins to sear.  Add garlic and ginger and stir until fragrant (about 10 seconds).  Add the spices and stir vigorously so they do not burn.

2.  Add the tomatoes to deglaze the pan.  Add the chickpeas, followed by the frozen peas.

3.  Garnish with cilantro, and a squeeze of lime.

4.  Serve over rice.


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