4 tablespoons curry powder * I prefer Guyanese or Trinidadian Curry
1/4 cup white onion
2 tablespoons green pepper
1 tablespoon red pepper
1 tablespoon fresh thyme
1 teaspoon garlic
2 teaspoons Monk fruit sugar
1 tablespoon apple cider vinegar
Pepper sauce to taste
Cucumber mignonette:
1/2 cucumber
1/2 red bell pepper
Unsweetened rice wine or apple cider vinegar
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.
