Amazing flavor! Oil-free.
Credit to The Vegetarian Table: North Africa by Kitty Morse...and to my friend Neca :)
Ingredients: (conversions not verified by my kitchen scale, yet)
1 large onion, finely diced
3 cloves garlic, pressed
12 cilantro sprigs, chopped
1/2 tsp turmeric powder (or curry powder) - and if you have the root available: awesome!
3/4 tsp cinamon
dash cayenne powder
3 large carrots cut to bite-size pieces
3 c (2 cans) chickpeas (aka garbanzo beans), drained, reserve aqua faba (liquid in can)*
1/2 tsp pepper
*for low sodium: soak own chickpeas, buy no-salt added, or rinse chickpeas and use water instead of aqua faba
Directions:
-Heat pan to medium-high.
-Add onion. Cook for about 5 min. Stir occasionally. (No oil needed. Add a little water as-needed to prevent sticking.)
-Add garlic, cilantro, turmeric, cinnamon, cayenne, and carrots, and some of the reserved liquid.
- - Add more liquid as needed; should be saucy, not soupy.
-Decrease temp to medium and cook until carrots are tender, approx. 15 min.
-Add garbanzo beans and pepper. Heat through.
Yummy with quinoa or brown rice or on top of a bed of greens.
