Curry power (I used a pre-made mix of curried spices from bulk at MOM’s)
Thaw chickpeas with just a little bit of water over low to medium heat, covered, stirring occasionally.
Warm a generous amount of coconut oil, and add mustard seeds and fresh grated turmeric root.
When mustard seeds begin to pop slightly, begin to saute onions with seasonings: Turmeric powder, Curry powder (either pre-made or your own creative blend), adding fresh garlic only towards the end so as to not over cook and loose the flavor.
Combine chickpeas, seasoned onions and enjoy on their own or as a side!
(I like to generously season the onions, using basically the amount of seasoning I will like to have present in the entire dish. Seasoning the dish in this way can help prevent over stirring veggies at the end and getting a mushy consistency as a result.)
This tasty dish pair’s well with tomatoes and greens.
This hearty, healthy and simple dish is easy to make, and a real delicious treat. I find it to be grounding, warm and soothing especially for the colder times of year. It’s something I threw together today before work and look forward to duplicating as well as expanding on with different herbs and spices. Give it a try, and be sure to let me know what you think.
Mushrooms (baby Bella)
Onion, sliced thinly
Garlic (fresh or powder)
Salt and Pepper to taste
1. Thaw and gently cook chickpeas over medium heat with a teaspoon or so of water, until soft when pierced with a fork.
2. Sautée onions with coconut oil, then add mushrooms and garlic. I also added a bit of ‘Earth Balance Roasted Garlic and Herbs’ vegan butter for easy source of extra flavor. (Opt.) Always fresh herbs are of course the best, but this is great for when you find yourself cooking with a time limit.
3. Cover chickpeas with several handfuls of rinsed spinach and let steam for a minute or two.
4. Combine everything, season with salt and pepper to taste and top with hemp seeds.