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.