Prep 5 mins
Cook 10 mins
From the Ayurvedic cookbook. So delicious and easy! Can be made spicy or milder depending on the curry powder you use.
- 1 (15 ounce) can chickpeas
- 2 tablespoons olive oil (or other)
- 1⁄2 teaspoon mustard seeds
- 1 ripe tomatoes, chopped (can use more if you like)
- 1 teaspoon curry powder, mild or hot
- 2 tablespoons sesame seeds
- 1 teaspoon sea salt
- 1 teaspoon coriander powder
- 1⁄2 teaspoon turmeric
- Heat oil in a heavy skillet.
- When hot add mustard seeds.
- When seeds pop, add tomato and curry powder.
- Cook a couple minutes then add remaining ingredients, stir, and cook 2-3 minutes or till heated through.
I love the simplicity of this recipe- I seem to make it when I don't feel like going to the store because I already have everything on hand. I have not been adding the salt, the coriander and other spices add enough flavor that it isn't necessary. Tasty and filling!
A versatile and outstandingly yummy recipe! I used very little oil, just enough to 'pop' the mustard seeds, and since there was no fresh tomato I used about 2/3 cup of salsa. Who could have guessed THAT would taste good?! I also had to omit the sesame seeds for lack of them, and reduced the salt but was generous with curry powder. At the end I let some baby spinach wilt in the pan, squeezed on a bit of lemon juice, and ate it with sweet potato. I'll be sure to make this one again, so thanks for posting!
Sooo freakin' good! I've been meaning to review this recipe for a while, especially since I now keep a ready stock of chickpeas so I can make this whenever I get a craving. I made a few substitutions/additions based on earlier reviews that I love and now use every time. I add half a (juicy) lemon's juice toward the end of cooking(lime works well too), let it evaporate a little bit and then add some chopped up fresh cilantro. I also add at least another chopped tomato at the end and stir it in just long enough to get warm. So yummy and perfect for the summer!