This is a favorite quick global macrobiotic recipe of mine. The sweetness of chickpeas is a really pleasant contrast with the watercress, and sweet curry spices give a great ethnic twist. White beans can be substituted for the chickpeas.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 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
Preparation:
Heat olive oil in a sauté pan over medium flame. Cook onions until soft, about 5 minutes.
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.
Serve immediately.
Serves 4-6
Copyright 2009 by Jen Hoy
