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Curried Chickpeas and Onions
15 ounce can chickpeas (garbanzos), drained, rinsed
1 medium yellow onion, chopped
8 ounce can no-salt-added tomato sauce
1 Tbsp curry powder
1 tsp cumin
1/4 tsp cayenne pepper or to taste (if you have wussy tastebuds like mine you'll want to start with less)
Wow, this is simple but good! I made it today and had no idea what it would taste like. My version was on the sweet side, because my onion was a sweet Peruvian. I also had no cayenne so used double the amount of black pepper. It just has to be as delicious or even more so with the prescribed ingredients.
All you do is combine all the ingredients in a medium bowl, cover it, and microwave on high for about ten minutes until the onions are soft.
I then used a stick blender to mash the chickpeas up a bit because I was serving it with pita chips and thought it would work better that way. I still can't believe how delicious it was.
Yay, leftovers!
1 medium yellow onion, chopped
8 ounce can no-salt-added tomato sauce
1 Tbsp curry powder
1 tsp cumin
1/4 tsp cayenne pepper or to taste (if you have wussy tastebuds like mine you'll want to start with less)
Wow, this is simple but good! I made it today and had no idea what it would taste like. My version was on the sweet side, because my onion was a sweet Peruvian. I also had no cayenne so used double the amount of black pepper. It just has to be as delicious or even more so with the prescribed ingredients.
All you do is combine all the ingredients in a medium bowl, cover it, and microwave on high for about ten minutes until the onions are soft.
I then used a stick blender to mash the chickpeas up a bit because I was serving it with pita chips and thought it would work better that way. I still can't believe how delicious it was.
Yay, leftovers!
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