RECIPE: CHICKPEA CURRY!

This recipe is warming and hearty, making it a perfect meal for a fall or winter evening. It is full of protein, antioxidants, and anti-inflammatory herbs and spices. For a complete protein, serve over whole grain rice or quinoa.

Start by making this curry powder. It takes a few minutes to make, but is worth the effort. You’ll have enough to store some for future meals.

Ingredients:

• 2 Tbsp whole coriander seeds

• 1 Tbsp whole cumin seeds

• 1 Tbsp whole fennel seeds

• 1 Tbsp whole mustard seeds

• 1/2 tsp whole peppercorns

• 5-10 allspice berries

• 2 Tbsp ground turmeric

Directions:

Combine the whole seeds (everything except the turmeric powder) in a frying pan. Toast over medium heat until they become quite fragrant, and slightly brown. This will take 5-10 minutes. Cool mixture. Grind to a powder. Add the turmeric powder and mix well. Store in a sealed container.

Curry

Ingredients:

• 1 medium onion, diced

• 2-3 cloves garlic, diced or pressed

• 2 cups chickpeas (canned or cooked)

• 2 cups spinach, chopped

• 2 medium sized tomatoes, diced

• 1 sweet potato, diced

• 2 cups stock (vegetable or chicken)

• 1-2 Tbsp curry powder (above)

• 1-2 Tbsp coconut oil

• Salt and pepper

Directions:

Heat oil in a large pot or sauce pan.

Turn heat to low. Add onion and garlic and sauté until onions are soft (approx 5 minutes).

Add curry powder and stir well.

Add sweet potatoes and broth.

Bring to a boil. Then simmer until sweet potatoes are cooked.

Add spinach, tomatoes and chickpeas. Continue to simmer for 10 minutes or more.

Add salt and pepper to taste.

Option: Garnish with fresh tomato, a wedge of lemon, cilantro, or other fresh herbs for serving. Enjoy!