This is way too good for how simple it is. I make this recipe from “The Garden of Vegan” cookbook regularly. It’s strange I haven’t posted it till now. This is one of my favorite things to take for lunch. You can use whatever olives you want in this recipe, but I prefer the large black olives…Kalamata. My favorites are the canned black olives you can buy at Trader Joe’s. They’re consistently yummy and never squishy. I like my olives to be firm and fresh tasting. I hate it when I open a can of olives and they’ve been squished or they’re soft. Try this out the next time you need something healthy and filling to take to work for your lunch.
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons toasted sesame oil
1/4 cup olives, chopped
2 15-oz. cans chickpeas, drained and rinsed
salt and black pepper, to taste
1 teaspoon curry powder
1. Saute the onion and garlic in a large saucepan on medium-high heat till tender.
2. Reduce the heat to medium and add the olives, chickpeas, salt, pepper, and curry.
3. Simmer 5 minutes or till chickpeas are hot and spices are well-incorporated into the dish.