Spicy & Sour Chickpea tomato curry
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This is super easy and delicious.  Vegan too! (without the yogurt)  If you are not vegan it would be great served with some grilled, spicy chicken.  Serve on noodles, spinach or rice -whichever you prefer.  I added some scallions and cilantro and stirred in some nice Greek yogurt before eating.  Mango chutney would be good as well.

2 -19 oz cans of chickpeas, drained

2- 28 oz cans of tomatoes, (mash up any whole tomatoes with a masher before using)

2 Tbsp Tamarind concentrate mixed with 1/2 cup water

3 Tbsp olive oil

1 medium yellow onion, chopped thin

1 Tbsp fresh garlic, pressed

1 Tbsp fresh ginger, minced fine

1 tsp. Turmeric

1/2 tsp. cayenne pepper

2 heaping tsp. madras curry powder

1 tsp. ground cumin

coarse sea salt to taste

fresh ground black pepper

cilantro, scallions, Greek yogurt for condiments

washed spinach or cooked rice noodles or prepared Basmati rice for serving

 

Directions-

1. Heat 3 Tbsp oil over medium heat with the onions and a good dash of salt.  Stir often and cook until golden.

2. Add garlic, stir for 30 seconds, Add spices (turmeric, cayenne, Madras curry powder and cumin) and stir to combine.  Add Tamarind/water mixture, canned tomatoes, chickpeas and ginger.  Stir, bring to light boil and reduce heat to simmer for 20 minutes or so.  Adjust for salt and add fresh ground black pepper.

3. Serve over rice, noodles or spinach.  Toss some fresh scallions and cilantro on each serving and a dollop of Greek yogurt.

Serves about 8.  Around 295 calories per serving before rice or yogurt.

Do it!

 

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pumpkin pie breakfast oats
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If you love pumpkin and you love oatmeal (which I do) – this is the best breakfast ever.

Ingredients-

1/3 cup rolled oats (I use only oats gluten free oats)

1 cup soy milk (or water if you want to save some calories)

1/3 cup organic pumpkin puree (I used a natural pumpkin puree- if you want it more dessert like you can always use canned pumpkin pie puree)

1/2 tsp cinnamon (or more if you love it)

1 Tbsp maple syrup

salt- to taste

Walnuts (for topping)

 

Directions-

 

1. Combine oats, a bit of salt and soy milk in a medium pot and bring to a boil.

2. Turn down heat to medium/low and stir in your pumpkin puree. Heat and stir for another 6 minutes or so or until the oatmeal reaches your desired consistency.

3. When oatmeal is done, stir in maple syrup and cinnamon and remove from heat

4. Top with fresh raw walnuts, a bit more milk and another sprinkle of cinnamon.

 

I love this breakfast

 

 

 

 

 

 

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