Lemony Chickpea Curry
This is a go-to dish if ever there was one. It takes less than 10 minutes to get going and stores well. I make a huge batch (meaning double this recipe) in the morning while I'm cooking breakfast, then we have it for lunch or dinner, and again the next day!
2 15-oz cans chickpeas (washed well and drained)
1 large or 2 small lemons, juiced
2-3 T. curry powder
1 t. veggie boullion (we use "Better Than Bouillon")
1/8 c. water
1 t. coconut oil
sliced avocado (optional)
In a small dish, stir the curry powder into the lemon juice until it dissolves (or just let it sit a few minutes and give it a quick stir). In a medium-sized pot or saucepan, heat the coconut oil on medium, then add the chickpeas and give them a stir to coat them with some of the oil. Cover and let simmer for 3-4 minutes, then stir in the curry/lemon juice mix and water. Cover again and turn heat to low-medium, then let simmer for about 20 minutes (until the chickpeas start to fall apart). Stir in bouillon and let simmer for another 5 minutes.
Give another stir and taste, adding more curry, lemon juice, or salt (the bouillon will have some salt) per your preference. Sprinkle with cilantro (we add liberal amounts, but know some people hate it--don't worry 'cause it's optional).
We serve over brown rice and usually add some broccoli and nooch to round it out (nutritional yeast). We also sometimes add some avocado if we need a boost of healthy fat. It ends up looking like this: