It’s funny how taste buds change. Back in my vegan teenager days I hated chickpeas. Actually I hated all beans which made it very hard to get my complete proteins. I used to force them down my throat because I knew they were healthy but I hated every minute of it! Now, not only do I not mind black beans and kidney beans but I am also completely in love with chickpeas! One of my favourite vegan dishes to make is Chana Masala because it’s quick, easy and cheap!
Here is the recipe I follow (I believe I got it off the world wide web somewhere and modified it a little bit!):
1 can chickpeas drained and rinsed (I use the largest can I can buy)
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
juice from one lemon
1 tsp curry powder
1 tsp coriander powder
1 tsp cumin
1 tsp garam masala (I use a spice just called Indian Spices)
1 large bunch of spinach or two handfuls, rinsed
vegetable broth (to taste)
2 tbsp ground flax seeds
In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas, spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding 2 tbsp of vegetable broth at a time if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for about 5 minutes. Stir in the ground flax (I try to put ground flax in all of my cooking to get my Omega 3’s. Enjoy!