Yield: 4 servings (494g)
Preparation time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Ingredients:
• 4 cups chickpeas, cooked
• 2 tablespoons canola oil
• 2 tablespoons garlic, minced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 2 green onion stalks, chopped
• 2 tablespoon parsley, finely chopped
• ½ cup corn, frozen
• 1 796 mL can diced tomatoes (do not drain liquid)
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 1 teaspoons cumin
• 1 teaspoon oregano
• ¼ teaspoon salt
• Black pepper to taste
Directions:
1. Heat oil in a pot over medium heat. Add garlic, onion, celery, bell pepper, carrot, mushrooms and corn. Sauté until the vegetables are slightly tender.
2. Add chickpeas, diced tomatoes and spices. Cover and bring to a boil (the ingredients should self-baste or produce liquid under high heat).
3. Reduce heat and simmer for 20 minutes or longer.
4. If necessary, add 75 -100 ml of water and simmer for 10minutes more.
Serving Suggestions:
• Any type of pulse can used be substituted with chickpea
• The amount of water added depends on how