▸ ▹ Vegan, gluten-free, soy-free, refined sugar-free, nut-free
Yield: 3 cups (4 servings)
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
INGREDIENTS
2 Tbsp oil
1 onion, chopped
1 cup dry chickpea, soaked overnight (3 cups cooked or 2x 15oz cans)
1 red chili pepper, diced (optional)
1 tsp cumin
2 Tbsp tomato paste (or 1-2 whole fresh tomatoes, chopped)
1 tsp cinnamon
DIRECTIONS: IF COOKING CHICKPEAS FROM DRY
- Add all ingredients (except the tomato paste) to a medium pot and add 2 cups water
- Allow to come to a boil, reduce to simmer and cover partially while stirring occasionally.
- The dish should be ready after 25-30 minutes. Taste test. If cooked, add the tomato paste at this stage. Serve while hot and enjoy!
DIRECTIONS: IF COOKING USING CANNED CHICKPEAS
Add
all ingredients to the pot at once including 1/2 cup water. Cook at a
soft boil for 5-10 minutes, partially covered. Serve and enjoy!
NOTES
- More onions tastes better - feel free to add an extra one if you are an onion lover too!
- If cooking beans from dry, don’t add the tomato paste until the end or chickpeas take longer to cook.