Curry chickpeas

Curry chickpeas with tomato and other vegetables of your choice low-carb meal

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Remove chickpeas from the can drain water and rinse Pat dry with towel and remove excess skins if desired

Step 2

Add chickpeas to pan with half a tablespoon of butter sauté a little lightly golden brown 5 to 10 minutes

Step 3

Add half tablespoon of butter, sauté any other desired vegetables, squash, carrots, peas for about two minutes

Step 4

Deglaze the pan with half a cup of broth, scrape everything off the bottom of the pan

Step 5

Add diced tomatoes and seasonings

Step 6

Let simmer until tomato start to soften. Add rest of the broth and butter

Step 7

Cook until sauce, thickens optional if you want the sauce, sticker blend a small portion of the vegetable mix and add back into the sauce

Step 8

Once the sauce is a desire thickness, let rest you can lightly spread butter onto a low-carb tortilla with garlic and onion powder to act as naan air fry at 375 for 3 minutes