1 medium onion, chopped
1 large clove garlic, minced
1 tablespoon curry
1 tablespoon tomato paste
15 ounce can chickpeas, drained (reserving 3 tablespoon liquid)
1/2 tablespoon lemon juice
1/2 teaspoon salt
black pepper, to taste
optional crushed red pepper
1 tablespoon vegan margarine
Add garlic, curry, and tomato paste. Stir and simmer for 2 minutes.
Add chickpeas, liquid, lemon, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
Add pepper to taste. Add margarine, stirring until melted. Stir and simmer for 5-10 minutes.
Serve over rice.
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