What’s for dinner? Sour Chickpeas

Tonight Michael and I had a special treat: Sour chickpeas served over brown basmati rice and accompanied by lightly steamed broccoli and fresh baby carrots, which helped mitigate the kick from the cayenne.

This dish is easy to make (don’t let all of the ingredients fool you), gets better as the days pass, and freezes exceptionally well.

Although I usually serve dish particular dish as part of a larger Indian meal, it worked great as a main course. And the house smells wonderful hours later! Yum!


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