Chickpea Toss

Chickpea Toss

Chickpea Toss

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.

Chickpea Toss
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.


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