This is another quick meal to remember when you’re short of time. I like to cook a big pot of chickpeas and freeze most of them in pint-sized containers that are easy to thaw with cooking as this dish demonstrates. Sure, you can use canned chickpeas but best to avoid canned food whenever you can, and it’s cheaper to cook them yourself. Last night we had this dish served with steamed kale but it could be served with brown rice as well if you would like more calories from carbohydrates at your meal.
2 cups cooked chickpeas (garbanzo beans)
1 medium onion, chopped
2 Tbsp. ghee or olive oil
2 tsp. cumin powder
1/2 cup chicken or vegetable broth
1 carrot, chopped fine
1 medium zucchini, chopped.
1 Tbsp. tamari
sea salt and black pepper to taste
Saute onions in melted ghee in a medium-sized skillet over medium heat. When onions are translucent add cumin and stir. Add carrot and broth and stir well. Add chickpeas. If the chickpeas are frozen, cover the skillet and lower the heat and cook until the chickpeas are no longer frozen together–this may take 10-15 minutes but stir a few times flipping the clump of chickpeas to get them heated evenly. The carrots should be tender by the time the chickpeas are loose and heated through. Stir well and add zucchini. Bring to a simmer again and stir a few times cooking over low heat until the zucchini is just tender. Add tamari and salt and black pepper to taste. Serve immediately over brown rice or with steamed kale.
