Ingredients
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1 Cup ChickpeasPrecooked/Organic tinned is ok
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2 handfuls KaleTuscan kale chopped
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1 Medium Carrotsgrated
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1/2 Cup Crushed tomatoes
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1 Medium onionsdiced
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2 cups Water
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2 Garlic Clovesminced
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1/2 Tsp Ground Cumin
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1/4 Tsp Garam Masala
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1/4 Tspn Paprika
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Pinch Bi-SodaPinch of Bi-Soda to neutralise tomato acidity (optional)
Directions
Steps
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1
Done
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In a small saucepan add some onion, carrots and garlic with a little oil 2 Tbsp and stir for a minute. Add cumin and paprika and garam masala and mix well and keep stirring until carrots are soft. |
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2
Done
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Add the tomatoes, some water and a pinch of bi-soda and cook for 10 minutes or until tomatoes are cooked sown and soft. Mix in the chickpeas and cook for another 5 minutes just until the chickpeas have absorbed the sauce. Wait for it cool down then serve with slices of avocado. |
