Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cups cooked chickpeas or 2 cans organic chickpeas in water
- 2 teaspoons mild curry powder
- 1 teaspoon ground cumin
- pinch of sea salt
- 2 large bunches of watercress or sweet pea tendrils (shoots), rinsed
Add chickpeas, (if using canned, drain and rinse). Add the curry, cumin, and salt, cook one minute, and add 1 cup of water.
Cover and simmer about 10 minutes, stirring occasionally, adding more water if the mixture becomes dry.
Add watercress, toss gently, and cover. Allow watercress to wilt for 2-3 minutes.
Copyright 2009 by Jen Hoy