Chickpea Curry recipe from my mom’s recipe book

This is a recipe I’ve been wanting to make for awhile, but it was never a real recipe.

My mom was always a fan of chickpeas, so I’ve always wanted to make a hearty version of them.

It is a dish that could easily be made with a few ingredients, so you can enjoy it without being overwhelmed.

I’ve made this recipe several times in the past and have found it to be a great, quick and healthy option.

It’s a delicious dish to serve with some veggies on top, but the best part about it is that you don’t have to add anything extra.

If you have some veggies you’d like to add, just toss them into the soup instead of adding them yourself.

I also like to make some chickpea curry, which you can either freeze or thaw and then add to your soup.

The dish is great as a side dish or as an appetizer, and it’s one of my go-to soups for a few different occasions.

For the original recipe, you’ll need the following ingredients: 1 1/2 cups chicken stock 1 teaspoon minced garlic 1 teaspoon ground coriander 1/4 teaspoon red chili flakes 1 tablespoon soy sauce 1 tablespoon sugar 1 teaspoon cumin 1/8 teaspoon cayenne pepper 1 tablespoon water 1 tablespoon vegetable stock 2 teaspoons cornstarch 1 tablespoon lemon juice 1/3 cup soy sauce (optional) 1/6 cup chicken stock, or chicken broth (if you’re using chicken stock) 1 1-ounce can chickpeases (chopped) 1 teaspoon dried dill (optional, but can be used for flavor) salt and pepper to taste Directions: Preheat oven to 350 degrees F. Place the chicken stock in a large bowl and add the garlic, coriandre and chili flakes.

Whisk together well.

Add the soy sauce, sugar, cumin, cayennes pepper, water, vegetable stock, cornstech, lemon juice and soy sauce.

Stir well to combine.

Pour into a large skillet over medium-high heat.

Cook for 1-1 1/ 2 hours, stirring often.

Reduce heat to low and simmer, stirring frequently, until the sauce thickens to the desired consistency.

Taste for seasoning and adjust salt and/or pepper to your taste.

Serve warm or warm-water.

You can freeze the chickpease-dill mixture for up to a month in a container and use it to thaw a frozen chicken breast, add to soup or stir into a batch of chicken stock for up the recipe.

I like to serve this with some rice for a healthy and quick meal.

For more chickpeal recipes, check out my other cookbooks, the Instant Pot Cookbook, the Slow Cooker and the Instant Zucchini. Enjoy!