ingredients
5 cups chickpeas (garbanzo beans) - if using canned, drain and rinse
1 small yellow onion - wash, peel, and dice
1/2 cup water
1/4 cup vegetable oil
2 teaspoons of: garam masala, turmeric, salt, and pepper
1/2 bunch parsley - wash, trim, and chop roughly (save some chopped parsley for garnish)
procedure
1. Wash, peel, and dice yellow onion.
2. Heat oil in a large pot over medium heat. Add diced onions, sauté until fragrant and just beginning to brown on the edges.
3. Add herbs and your spices, cook for one minute.
4. Add chickpeas and water to the pot. Bring to a boil, stirring often to prevent burning.
5. Once dish is boiling, lower heat, and simmer for 15-20 minutes or when it has reached a temperature of 150 degrees fahrenheit.
6. Garnish with chopped parsley and enjoy!
Chef's Note: This dish is best served over your favorite rice, and we also suggest adding braised kale as a side vegetable to complete this flavorful, plant-forward meal.