ingredients
2 28oz cans chickpeas, drained and rinsed
1 yellow onion, small diced
1 ½ cup water
¼ cup olive oil
2 tsp curry powder
¾ tsp garam masala
2 tsp cumin
½ tsp salt
½ tsp turmeric
½ tsp black pepper
Fresh parsley, chopped for garnish
procedure
1. Heat oil in a medium saucepan on medium heat.
2. Sauté onions until soft and translucent, 3-5 minutes
3. Add spices. Cook until fragrant, about 1 minute.
4. Add water and chickpeas. Stir and bring to a boil. Once boiling, lower heat to a simmer and cover for 15-20 minutes.
5. Garnish with chopped parsley and serve!
Chef's Note: This dish is best served over your favorite rice, and we also suggest adding braised kale or sweet plantains as a side to complete this flavorful, plant-forward meal.