Curried Chickpeas and Vegetables
By: Isobelle
Published: Tuesday, June 21, 2011 - 12:04pm

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 of your choice (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)

Preparation

1 Saute garlic and onions in the oil. 2 After you sweat the onions, add spices (cumin, curry, and garam masala). 3 Add water, bouillon cubes, ginger, garbanzo beans/chickpeas, potatoes, and veggies. 4 Boil and simmer for about 25 minutes, or until all of the veggies are cooked. 5 Add fresh cilantro and cook for about 10 minutes more. 6 Serve with pita, vegan na'an, basamati rice, brown rice, or quinoa.  Note:  I didn't have time to make home made vegan na'an, so I just purchased a multi-grain pizza dough from the deli.  Directions: 1 small tennis ball sized dough, flatten, cover with flour, and season with olive oil, garlic powder, and a bit of salt. 7 Enjoy!

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