Ingredients:
4 c. (2 cans) of chickpeas, rinsed
1 large onion
1 large knob ginger, minced
6 cloves garlic
1 tbsp. tomato paste
2 c. vegetable stock
1 c. coconut milk
2 tbsp. curry powder (mild or hot)
1 tsp. turmeric
1 tsp. chili flakes (optional)
Handful cilantro, for garnish
Sesame seeds and flaxseeds, for garnish
Salt and pepper to taste
1 lime, juiced
Bread loaf or bread bowls, for serving
Directions:
Sweat the onion and ginger for 10 minutes over low heat. Add the garlic and sweat 2 minutes. Add the tomato paste, chickpeas, coconut milk, stock and spices. Bring to a boil. Lower heat and simmer for 20 minutes. Finish with lime juice, and season to taste. Garnish with cilantro, sesame seeds and flaxseeds. Serve in a bread loaf or bread bowl. Serves 4.
Notes: In place of chickpeas, you can substitute any bean or lentil. Toner prefers to use a Jamaican curry blend for spicier results, but you can also use a mild blend.
