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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I made a couple of modifications and I just love this recipe! My first time attempting to cook anything vegan Ingredients:
2 tablespoons vegetable oil |
1 small onion, chopped |
2 garlic cloves, minced |
1 tablespoon curry |
1 tablespoon tomato paste |
1 (15 ounce) can chickpeas, drained (reserve 3 tb liquid) |
1 tablespoon lemon juice |
1/2 teaspoon salt |
fresh black pepper, to taste |
crushed red pepper flakes, to taste |
1 tablespoon vegan margarine |
Directions:
1. Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes.
2. Add chickpeas, reserved liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally.
3. Add red pepper, to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until chickpeas are softened and dish is hot. Serve over rice.
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