Makes: 4 • Total Time: 5 minutes: • FODMAP Rating: medium/High
This recipe was inspired by EpicMintLeaves and I am so impressed with how fast and easy it is. It is made with just a handful of ingredients and has a great Indian flavor that is super creamy. It's cheap, it's easy, and it's fast--what more could you want? Serve with naan, over rice, or even over potatoes! (Put the potato in the microwave when you start cooking and it will be done at the same time!)
Ingredients:
1 15oz can chickpeas
1 15oz can of tomatoes
1/4 cup tahini
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
black pepper to taste
Instructions;
Mix everything but the chickpeas in a high speed blender, then add the sauce and chickpeas to a pan, and heat over medium/high heat until everything is warmed through.
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