Ingredients
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1 14-ounce can unsalted Eden organic chick peas
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1 tablespoon avocado oil
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4 tablespoons curry powder * I prefer Guyanese or Trinidadian Curry
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1/4 cup white onion
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2 tablespoons green pepper
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1 tablespoon red pepper
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1 tablespoon fresh thyme
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1 teaspoon garlic
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2 teaspoons Monk fruit sugar
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1 tablespoon apple cider vinegar
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Pepper sauce to taste
Cucumber mignonette:
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1/2 cucumber
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1/2 red bell pepper
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Unsweetened rice wine or apple cider vinegar
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1 teaspoon monk fruit sugar
Directions
- Drain and rinse chickpeas.
- Heat 1/2 oil in pan.
- Add curry powder, onion, garlic, Monk fruit sugar and thyme. Cook spices for three minutes, stirring so as not to burn.
- Add additional oil and green peppers. Sauté for a few minutes.
- Add drained and rinsed chickpeas, then add water to cover chickpeas. Stir so all ingredients are combined.
- Bring to a boil and then simmer down, continue to add water until chickpeas are soft. Add apple cider vinegar for tanginess, and add salt and pepper sauce to taste.
- Place in lettuce cups and top with Mignonette.
Cucumber mignonette:
- Dice cucumber and bell peppers.
- Mix with rice wine vinegar and monk fruit sugar.
