Tasty Chickpeas
photo by stormylee
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 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
directions
- 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.
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Reviews
-
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!
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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!
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Very good. I made a few changes since I didn't have mustard seed. I picked out what I could but ended up using garam masala in its place. I added more than a tsp of curry powder and will next time add way less salt. I added a pinch of mustard powder, about a half cup of thawed kale and about 1/3 cup of chopped fresh cilantro. That added the umph I needed. Thanks for sharing.
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RECIPE SUBMITTED BY
Yogi8
United States