Curried Chickpeas and Vegetables

Photo: Isobelle

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

Saute garlic and onions in the oil.

After you sweat the onions, add spices (cumin, curry, and garam masala).

Add water, bouillon cubes, ginger, garbanzo beans/chickpeas, potatoes, and veggies.

Boil and simmer for about 25 minutes, or until all of the veggies are cooked.

Add fresh cilantro and cook for about 10 minutes more.

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.

Enjoy!