- 1 t olive oil
- 1/4 t cumin seeds
- 1/2 t coriander
- 1-2 teaspoons chipotle powder or smoked paprika if you don't like heat, start with 1 and taste
- slight pinch cinnamon
- 1 onion, diced
- 5 cloves garlic, chopped
- 1 cup cooked chickpeas
- 1/4 c salsa
- 1 T cilantro chutney
- Saute onion and garlic with the spices for 10 minutes
- Add chickpeas, salsa and chutney, heat through
See how easy that is? You can make a big batch and freeze by tripling the recipe.. I topped the tortilla with the last of my Smoky White Bean Spread (recipe coming when I make it again), shredded Savoy Cabbage , Arugula and Pico... so yummy!
I hit up Haymarket which is an open air produce market in Boston knows for its deals and wow, I was impressed. I am going to do an entire post about it, but to give you an idea of the bargains... I got a HUGE bag (3 lbs) of baby arugula for $3, all of the bananas you see for $1 and the garlic for $1
I am eating BETTER in Boston which is going to be yet another post!
Tomorrow, I am meeting with the founder of Fair Foods! I am really excited about what could potentially evolve... a big part of the reason I wanted to move to Boston was to get involved in Food rescue and bringing access and education to those in food deserts...