This easy chickpea curry is perfect when you need a fast, flavorful, nourishing meal. It's great with a simple green salad or served over rice or quinoa, or stuffed into a baked potato, or spooned into pita-bread halves.
1 tbsp Garlic Ghee*
2-3 tsp Organic Curry Powder* or to taste
1/2-3/4 cup diced tomatoes canned
1-1/2 cups garbanzo beans freshly cooked or canned, rinsed and drained
Himalayan Pink Salt*, optional
Malabar Black Pepper*, optional
cilantro or parsley, freshly chopped or dried
Instructions:
1. Heat ghee in a saucepan. Stir in curry powder for a minute.
2. Stir in tomatoes and chickpeas (garbanzo beans).
3. Season with salt and pepper, if desired.
4. Bring to a simmer; cover and cook over low for 10 minutes, stirring often, adding a little broth or water if needed.
5. Taste and adjust seasonings as desired; serve garnished with cilantro or parsley.
