Creamy Curried Chickpeas (gluten free, vegan)

Creamy Curried Garbanzos (gluten free, vegan)

We are always looking for a new way to prepare chick peas (garbanzos). They are loaded with iron, protein and fiber, and if you buy the dried beans to cook yourself, are cheap and low in sodium.  We are into quick meals, too!

Creamy Curried Chickpeas can be prepared as a tasty filling for tacos or with abundant sauce to pour over rice or quinoa. The sweet and mildly spicy sauce got a thumbs-up from G-man and the Cadet. One of these days we'll triple all the of spices to crank up the heat!

For four generous servings or eight side portions:


1 large red onion, peeled and diced
2 tbsp olive oil
2 tsp cumin
2 tsp garlic
1 tsp chili powder (mild or hot is up to you)
1 tsp tumeric
1/4 tsp salt
3-4 cups cooked chick peas (or two cans, drained)
1 tbsp parsley flakes
1 cup canned coconut milk (or the whole can if you plan on making the dish saucy enough to pour over rice or quinoa)

On low heat, gently simmer the onion in the olive oil, Add the spices and salt and stir together until the onions are translucent. Add the chick peas and simmer for another five minutes. Add the coconut milk and until bubbly, stirring occasionally. Serve right away with soft tortillas, rice, or quinoa.


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