MOROCCAN CHICKPEA CURRY

Ingredients

• 30 ml Vegetable broth, bouillon or consomme, low sodium
• 1/2 pcs Onion, peeled and chopped
• 75 g Chickpeas, canned, drained, rinsed, MRSJP
• 1 pinch Sea salt flakes
• 1 g Turmeric, ground
• 1 pinch Cinnamon, ground
• 1 pinch Cayenne pepper
• 3/4 pcs Tomato, chopped
• 8 g Parsley, fresh
• 12 g Dates, pitted and chopped
• 60 ml Rice
• 0.25 g Cardamom, ground

Method

1. Cook your rice according to it's packet instructions.
2. Add the broth and the onions to a pot over medium heat. Cook for about 3 minutes until the onions begin to soften. Add the chickpeas, salt, turmeric, cinnamon, cardamom, and cayenne pepper. Continue to cook for 3 more minutes.
3. Add the chopped tomatoe, parsley, and the dates to the pot and stir to combine. Reduce the heat to medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.
4. Serve in a bowl and enjoy with your rice!