I love this recipe - quick, easy, tasty, and cheap - what could be better?
serves 4. 30min or less.
2Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5 oz cans chickpeas, rinsed and drained
3 med. carrots, sliced into thin rounds
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp agave nectar
3 Tbs. finely chopped parsley
Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2-3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, spices, agave nectar, and 2 cups of water. cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
serve with parsley as a garnish. I like to serve this over rice just to make it last a bit longer.
recipe adapted from: Vegetarian Times, October 2008
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2 comments:
hello,
Thank you for the wonderful resource you have put together.
I just wanted to throw something out there ... in case the soy avoidance was for thyroid disease.
My thyroid specialist just told me to avoid chick peas because they are a cousin to the soy bean and contain the same chemicals (the isoflavones genistein & daidzein)... as well as peanuts, almonds and walnuts.
I'm finding that eating soy & gluten free is a HUGE challange.
Good luck everyone ... and thanks for the recipes.
This is an awesome recipe. My whole family loved it even my 14 month old twins and my 2 year old. I loved that it was so easy and yet so delicious!
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