Ingredients

  • 1 cup of cooked chickpeas/garbanzo beans
  • 2 potatoes (cubed)
  • 4 cups of water
  • 3 cubes of" NOT BEEF or NOT CHICKEN" vegan bouillons.
  • 1/2 medium onion (diced)
  • 2 cloves of garlic
  • 6 oz can of diced tomatoes or pureed tomatoes
  • 1 cup of veggies (zucchini, carrots, 1 cup of fresh cilantro
  • 1 1/2 tablespoons of fresh ground ginger
  • 1 teaspoon of cumin
  • 2 tablespoons of curry powder
  • 1 teaspoon of garam masala
  • Pepper and liquid aminos (for salt) to taste
  • 1 tablespoon of oil (preferably grape seed oil or olive oil)

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Saute garlic and onions in the oil.
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Step 2

  • After you sweat the onions, add spices (cumin, curry, and garam masala).
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Step 3

  • Add water, bouillon cubes, ginger, garbanzo beans/chickpeas, potatoes, and veggies.
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Step 4

  • Boil and simmer for about 25 minutes, or until all of the veggies are cooked.
  • Length: 25 minutes

Step 5

  • Add fresh cilantro and cook for about 10 minutes more.
  • INGREDIENTS:
  • Length: 10 minutes

Step 6

  • Serve with pita, vegan na'an, basamati rice, brown rice, or quinoa. Note: I didn't have time to make home made vegan na'an, so I just purchased a multi-grain pizza dough from the deli. Directions: 1 small tennis ball sized dough, flatten, cover with flour, and season with olive oil, garlic powder, and a bit of salt.
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Step 7

  • Enjoy!