This is based on a North Indian way of cooking chickpeas (chole); it's basically a chickpea-tomato curry flavored with ginger and garam masala. I added a handful of wild arugula at the end for a little bit of California flair.
2 C cooked chickpeas
1/2 onion, diced
2 T minced garlic
2 t minced ginger
4 tomatoes, diced
2 C wild arugula
1-2 T garam masala
salt to taste
In a large flat-bottom pan soften the onions, garlic, and ginger in a splash of olive oil, traditionally this would be done with ghee or clarified butter. Add the tomatoes and simmer until the tomatoes are reduced to a chunky sauce. Season - to your tastes - with the garam masala. Stir in the chickpeas and simmer to heat through. Toss in the greens, turn off the heat, and let wilt. If needed, add salt to taste.
This post is shared on Carole's Chatter: Food for Friday - Curries! Thanks, Carole, for the invitation to link this up.
I've been looking for easy, protein heavy non-meat dishes and this looks perfect. Yum!ReplyDelete
Erin - ekcantcook.blogspot.com
Hi there! Food on Friday is all about curries! It would be great if you popped by and linked this in. This is the link . CheersReplyDelete
Thanks for linking in. Have a lovely week.ReplyDelete