2 cans chickpeas (garbonzo beans) drained and rinsed
1/2-1 cup chicken or vegetable broth (I added until it was as moist as I wanted it, to taste)
2 cloves minced garlic
2 small onions sliced long
2 Tbs lemon juice
Several Tbs chopped fresh parsley
1 Tbs sesame seeds
1 Tbs soy sauce
1-2 Tbs curry (to taste, I like lots)
Fry the garlic, curry, and onions. Add some of the chicken broth as it cooks. Add the chickpeas and some more of the broth. Add sesame seeds and lemon juice. Let simmer. Add more broth if needed. Add soy sauce. Remove from heat and add parsley. Serve over rice. This meal takes about 5 minutes to throw together. You can also mash the chickpeas up if you prefer a thicker curry.
3 comments:
Did your kids like it? It sounds good.
D.
My kids did like it.
My kids love this....we eat it all the time. It's great because it can be prepared on a whim and usually you already have all the ingredients at hand. I love Anna's addition to mash up the garbanzo beans after they've softened up a bit from the cooking. You can also add coconut milk at the end if you want to give it a little extra creaminess.
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