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Meatless Main OR Serve along with Roast Chicken


Ironman ArizonaNovember 16th, 2014
The big day is here.


This recipe takes 15 minutes to make, 20 to cook and you are finished.  It’s crazy flavorful and it’s so healthy.  If I am starving and crunched for time I make a 5 minute box of couscous, otherwise I make brown rice.  It’s good with a dollop of hummus or yogurt.

Serves 4 main or 6 side OR just me for 2 days.

1/3 C extra-virgin olive oil

1 T ground cumin

1 T ground coriander

1 T ground ginger

Rounded 1/4 t hot red-pepper flakes

1 (1/2 inch) pieces cinnamon stick

1 28oz can crushed tomatoes (original recipe calls for whole, do whatever you want)

2 15oz cans chickpeas, rinsed and drained

1/2 C chopped flat leaf parsley (I never have parsley, don’t really care for it, so feel free to omit)

1/4 C finely chopped mint (It’s still good without,but so good with)

Heat oil in 12 inch heavy skillet over medium heat until it simmers, then cook cumin, coriander, ginger, red pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.

Add tomatoes with a spoon, or pour in super slow, they will splash up on you, then add chickpeas.  Simmer, stirring occasionally, until slightly thickened, about 20 minutes.  Discard cinnamon stick.

Stir in parsley and mint if using.  Serve warm or at room temp.


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