Veggie Chickpea Curry
Great on its own or served on brown or basmati rice, quinoa or millet. I hope you enjoy it as much as we did!
¼ cup olive oil 15 to 20 ounces tomato sauce
1 onion, diced 1 pinch crushed red pepper flakes
4 cloves garlic, minced ½ teaspoon Redmond Real Salt
1 tablespoon ground cumin 1 sweet potato, largely diced
1/8 cup curry powder 1 zucchini, largely diced
3 cups dried chickpeas (soaked 1 red pepper, diced
overnight and rinsed)
Heat the olive oil in a large saucepan over low to medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, tomato sauce, approximately 1 ½ cups filtered water, crushed red pepper flakes and salt. Bring to a simmer over medium heat, then reduce heat to medium-low, cover, and simmer for approximately 1 hour. Add the sweet potato and cook for 15 minutes, then add zucchini and red pepper. Cook another 20 -30 minutes, until the vegetables are to your liking. During cooking, you may need to add more liquid, either tomato sauce or water. Total cooking time 1 ½-2 hours.