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Easy Chickpea Curry

on March 3, 2013

chickpea curry

So simple and so flavorful!

In a pan, saute one diced onion and four grated cloves of garlic in about a teaspoon of coconut oil.  Let these sizzle for about five minutes on medium heat and then add in two finely diced yams (the orange one) and the juice of one lemon.

Then, add in about two cups of cooked chickpeas (we use dried peas that we cooked separately, but canned will work great too!), two fresh diced tomatoes,  two big tablespoons of tomato paste, one big tablespoon of ‘Patak’s’ madras curry paste and one cup of water.

Let all of this simmer for about fifteen minutes and just before it’s time to enjoy throw in a handful of chopped cilantro.

Serve over brown rice, wild rice, quinoa or spinach!

Look at that…dinner is done!   🙂

Great simple meal for a meatless Monday crew!

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