Curried Chickpeas and Vegetables

Stir in the ground cumin, curry powder, and garam masala, toasting the spices briefly to release their oils.

Ingredients

2 cloves of Garlic Powder

5 mL of Ground Cumin

15 mL of Curry Powder

5 mL of Garam Masala

Equipment

Pot

Add the water, bouillon cubes, fresh ginger, chickpeas, potatoes, and any additional vegetables to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes until the potatoes are tender.

Ingredients

475 mL of Water

1 piece of Bouillon Cubes

15 mL of Ginger

475 mL of Chickpeas

2 pieces of Potatoes

Equipment

Pot

Stir in the fresh cilantro and continue to cook for an additional 10 minutes to meld the flavors.

Ingredients

30 mL of Cilantro

Equipment

Pot

While the curry simmers, prepare the flatbread by flattening the pizza dough, brushing it with olive oil, and sprinkling with garlic powder and salt. Bake until golden brown.

Ingredients

2 cloves of Garlic

2 cloves of Garlic Powder

240 mL of Curry Powder

1 piece of Pizza Dough

15 mL of Olive Oil

2½ mL of Salt

Equipment

Oven