Stewed Chickpeas

You can use canned chickpeas in this but I prefer making them from scratch… canned beans do not compare!

2 cups of cooked chickpeas (according to package directions) with 1 cup of the cooking liquid, or 1 can  of chickpeas with the liquid

1 cup of veggie broth (homemade or brand of your choice… if not using homemade I like Wildtrees all natural veggie broth base.

1 diced carrot

1/2 cup diced sweet onion

1 celery stalk diced

1 large tomato diced

2 cloves of garlic minced

1/2 teaspoon of salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

pinch of dried thyme

pinch of dried sage

pinch of turmeric

pinch of black pepper

1 Tablespoon of nutritional yeast (optional)

Add all ingredients to a sauce pan and bring to a boil.  Simmer for 30 to 45 minutes until some of the liquid is reduced and the veggies are tender.  

Serve with crusty bread or over  brown rice.  

Chickpeas are an excellent source of vegetable protein.