This recipe called for cooked chickpeas. Using precooked beans instead of incorporating the method of cooking beans into the recipe is easier for most folks who would like to use canned beans, or for those who like to cook up a big pot of chickpeas for various uses, such as for freezing, making hummus, or creating different main dish recipes. Serve with a crusty whole grain (GF) baguette and a large green salad for a balanced meal.
Ingredients
¼ cups
extra virgin olive oil
1 large
onions
chopped
2 teaspoons
sea salt
6 cloves
garlic
crushed
2 teaspoons
curry powder
1 teaspoons
ground cardamom
½ teaspoons
turmeric powder
½ teaspoons
freshly ground
black pepper
4 large
carrots
chopped
5
yukon gold potatoes
chopped
(4 to 5 cups)
8 cups
water
(or bean cooking liquid)
3 cups
cooked
chickpeas
(or 2 cans)
7 ounces
tomato paste
(about a ½ cup)
1
lemons
juiced
1 cups
chopped
parsley
