A friend of mine unpacked a delicious looking chickpea dish during the lunch hour of my yoga training. She shared with me the recipe, but I tweaked it majorly to suit my tastes! The first time around (when I took the photos) the ingenious idea of adding mango hadn’t yet graced my brain; thank goodness for culinary epiphanies :)
Spiced Chickpeas with Mango
Ingredients (6-8 servings)
2 tbsp. olive oil
2 cloves of garlic, minced
2 c. onion, diced
3 tsp. paprika
1 tsp. dried chiles
2 tsp. cumin
2 tsp. cinnamon
1 can tomato paste
1 can no salt added diced tomatoes (with juice)
2 c. carrots, diced
2 c. vegetable broth (low sodium)
2- 15 oz. cans of chickpeas (or approx. 3 cups cooked from dried)
1 c. parsley, chopped
1/4 c. mint, chopped
1 large ripe mango, diced
Instructions
In a large pot, heat oil to medium-high heat and add garlic and onion to soften for 3-5 minutes.
Add spices and cook for another 2 minutes.
Add carrot, tomatoes and paste, chickpeas, mango and broth.
When boiling, reduce to a simmer and cook down for 45 minutes to an hour (or until desired consistency).
Stir in herbs last, and serve over grain of choice.
Slow cooker option:
Place everything but the herbs in a slow cooker, stir, and cook on high for 4-6 hours. Stir in herbs when cooked completely.