Ingredients
Coconut Curry Chickpeas
12 oz dried Iberia chickpeas (4 cups once cook)
1 tbsp mild grace curry powder
2 tbsp chief curry powder
Vegetable bouillon cube seasoning ( Use all purpose seasoning of choice)
Dash Celery salt
1/4 Green, yellow and red bell peppers
5 garlic cloves
1/2 onion
1 tsp grated ginger
1 small tomato (remove seeds)
Few sprigs thyme
1 whole scotch bonnet
2 stalks scallion
2 cups coconut milk
1/2 cup liquid from cooked chickpeas
Oil to sauté vegetables
2 tsp pink Himalayan salt to cook chickpeas
** Adjust this recipe to your liking and used ingredients you have on hand.
ROTI
2 cups unbleached all purpose flour
1/2 tsp salt
1 tsp baking powder
Unrefined coconut oil (can use any oil or melted butter)
Water to kneed
Extra flour to dust surface