Curried Chick Pea Salsa


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By
Member since 2014
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Serves 4 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

This tangy vegan salad travels well, so wrap it up in a jar or bring bread and munch on it anywhere you go.

$$$Cost per Serving: $0.79, Recipe cost $3.17


Ingredients You'll Need

2 Tablespoons vegetable oil
2 Onions, minced
2 Cloves garlic, minced
2 Teaspoons fresh ginger root, finely chopped
1/4 Teaspoon ground cloves
1 Teaspoon ground cumin
1 Teaspoon ground coriander
Salt, to taste
1 Teaspoon cayenne pepper
1 Teaspoon ground turmeric
2-15 Ounce cans garbanzo beans
1 Cup chopped fresh cilantro


Directions

Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cumin, coriander, salt, cayenne and turmeric. Cook for 2 minutes over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving.


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