Chickpea Chowder

Makes 6 servings

Ingredients:

1.6 L water (for soaking)
4 cups chickpeas, dried
2 tbl sunflower oil
1 small carrot, diced
1 stalk celery, diced
1 large onion, diced
1 tbl garlic, minced or pressed
1 tsp ginger, diced
1/4 green bell pepper, diced
4.5 cups water
1 can crushed tomatoes
1 tbl curry powder
1 tbl cumin seed
1 tsp coriander seed
1 tsp thyme, fresh
1 bay leaf
1/4 cup cilantro, fresh, chopped
1/4 tsp black pepper (freshly ground, if possible)
1 tbl sea salt

Preparation:

1. Soak chickpeas in the 1.6 L of water overnight. Drain and rinse before using.

2. Place the oil in a heavy pan over medium high heat. When the oil is hot, add the carrot, celery, garlic, ginger, and green bell pepper. Sauté this mixture until the onions have softened.

3. Add spices, tomatoes, chickpeas, and 4.5 cups of water. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium low and simmer, covered and stirring occasionally, until the beans are tender.

Other tips:

• Use non-GMO (non-genetically modified) cooking oils whenever possible.
• This dish is excellent served with brown rice, flatbread, and plain yogurt.

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