Indian Chickpeas

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Bright and colorful, made with turmeric and ginger, both natural anti-inflammatory spices, pair this recipe with curried rice or fresh naan bread to pick up the leftover sauces.

Ingredients

  • 1 (16 oz.) can or 1 pound chickpeas
  • ½ cup low-sodium vegetable stock
  • 2 onions sliced
  • 4 T oil
  • 1½ tsp turmeric
  • ¾ T fresh ginger root or ¼ tsp powdered ginger
  • 6 mint leaves
  • ½ tsp chili powder
  • 2 tomatoes
  • salt to taste
  • 1 lemon

Directions

  1. Cook onion in oil, adding turmeric, ginger, mint, chickpeas, then chili, stock, and tomatoes.
  2. Cook 10 to 12 minutes, add salt.
  3. Add the juice of a lemon or serve with lemon slices.

Calories
Per recipe: 2310 cal., 100g. protein, 79 g. fat ( 8 sat., 41 poly.)
for 6 servings, 390 calories per serving.”