Ingredients:
2 Cups chickpeas, raw 2 to 3 medium onions, chopped fine
2 large potatoes, peeled and cubed 3 cloves garlic, minced
½ tsp. curry powder, mild 1 tsp. turmeric
1 tsp. paprika, sweet 6 Tbsp. ginger root, grated (more if preferred)
Salt to taste
Soak the chickpeas in cold water overnight in the refrigerator and then cook. When cooked you will have 6 to 7 cups of chickpeas. When I buy my ginger root, I freeze it. It is then easy to shred.
Directions:
Sauté the onions, garlic and ginger root until almost done. Add the curry powder, turmeric, and paprika.
Stir and simmer for about 1 minute.
Add chickpeas
Add cubed potatoes and 3-4 cups of water and stir well together.
Cover and let simmer until done, keeping an eye on it in case you need to add a little water. Add salt according to your liking. You can make this dish as thin or thick as you like. Delicious!
Note:
Chickpeas are a great source of magnesium and potassium which may support heart health by helping prevent high blood pressure which is a major risk factor for heart disease. The soluble fiber in chickpeas has been shown to reduce bad cholesterol. The fiber also helps to improve digestion, supports colon health and aids in preventing constipation. Chickpeas help to reduce the risk of type 2 diabetes and support brain and nervous system function. They also contain iron and protein and many more positive nutrients for our health.
Franziska S. Pedersen