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Chickpea Curry

Queens, this dish is sooo good!!!!

Here's what you need to make it!

3 cups Chickpeas (or 2 cans rinsed and drained)

2 tbsp Grapeseed Oil

1 Small Onion or Shallot

5 Garlic Cloves

2 cups Vegetable Stock or Broth

1 tbsp Roasted Vegetable Better than Boullion Paste

2 Sprigs of Thyme

3 Small Potatoes (diced or cut into cubes)

1 Can Coconut Milk

Handful of Spinach

1/2 cup of Sundried Tomatoes

Spice Blend

1 tbsp Curry Powder or Paste

Salt and Pepper (to taste)

1/2 tsp of Garlic Powder

1/4 tsp of Red Pepper Flakes (optional)


Add oil to skillet and sauté onion and garlic until translucent and add the chickpeas.

Then add Spice Blend, Better than Bouillon, Potatoes, and Thyme Sprigs, cover and let cook for about 20 mins.

Then add Coconut Milk, Sundried Tomatoes, and Spinach and cover again and let it cook for 15 mins and then it's ready!



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