Curried Chickpeas

2 TBLSP Olive oil
1 Large Onion, chopped
3 Cloves Garlic, chopped
1 Carrot, sliced
1 ½ TBLSP Sweet Curry powder
½ tsp Turmeric
1 tsp Salt
½ tsp Pepper
1 Pinch Cayenne Pepper
1 15.5 can Chickpeas
2 TBLSP Chopped Fresh parsley
Extra Parsley for garnish (optional)

Heat a pan over medium heat.

Add the olive oil.

Add the onion, garlic and carrots and cook, stirring frequently until softened (about 10 minutes).

Stir in the rest of the ingredients and cover.

Set the heat to low and let simmer for 25 minutes.

Stir in the chopped parsley.

Stir, recover and let sit for another few minutes.

Serve on top of rice for a vegetarian meal.

2 Servings

11.8 Grams of unsaturated fat each