Curried Chickpeas and Vegetables

Name: Curried Chickpeas and Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: 1 cup Chickpeas (1 cup of cooked chickpeas/garbanzo beans); 2 pieces White Potatoes (2 potatoes (cubed)); 4 cup Bottled Drinking Water (4 cups of water); 3 pieces Cooked Chicken (3 cubes of" NOT BEEF or NOT CHICKEN" vegan bouillons.); ½ piece Yellow Onion (1/2 medium onion (diced)); 2 cloves Garlic (2 cloves of garlic); 6 oz Chopped Tomatoes (6 oz can of diced tomatoes or pureed tomatoes); 1 cup Coriander (1 cup of veggies (zucchini, carrots, 1 cup of fresh cilantro); 1 ½ tbsp Ginger (1 1/2 tablespoons of fresh ground ginger); 1 tsp Cumin Powder (1 teaspoon of cumin); 2 tbsp Curry Powder (2 tablespoons of curry powder); 1 tsp Garam Masala (1 teaspoon of garam masala); 0 pieces Braggs Liquid Aminos (Pepper and liquid aminos (for salt) to taste); 1 tbsp Grape Seed Oil (1 tablespoon of oil (preferably grape seed oil or olive oil))

50 minIndian

Servings2

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Gluten Free
Dairy Free

Ingredients

For 2 servings

Chickpeas1 cup · 1 cup of cooked chickpeas/garbanzo beans
White Potatoes2 pieces · 2 potatoes (cubed)
Bottled Drinking Water4 cup · 4 cups of water
Cooked Chicken3 pieces · 3 cubes of" NOT BEEF or NOT CHICKEN" vegan bouillons.
Yellow Onion½ piece · 1/2 medium onion (diced)
Garlic2 cloves · 2 cloves of garlic
Chopped Tomatoes6 oz · 6 oz can of diced tomatoes or pureed tomatoes
Coriander1 cup · 1 cup of veggies (zucchini, carrots, 1 cup of fresh cilantro
Ginger1 ½ tbsp · 1 1/2 tablespoons of fresh ground ginger
Cumin Powder1 tsp · 1 teaspoon of cumin
Curry Powder2 tbsp · 2 tablespoons of curry powder
Garam Masala1 tsp · 1 teaspoon of garam masala
Braggs Liquid Aminos0 pieces · Pepper and liquid aminos (for salt) to taste
Grape Seed Oil1 tbsp · 1 tablespoon of oil (preferably grape seed oil or olive oil)

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Steps

1Saute garlic and onions in the oil.
2After you sweat the onions, add spices (cumin, curry, and garam masala).
3Add water, bouillon cubes, ginger, garbanzo beans/chickpeas, potatoes, and veggies.
4Boil and simmer for about 25 minutes, or until all of the veggies are cooked.
5Add fresh cilantro and cook for about 10 minutes more.
6Serve 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.
7Enjoy!