Curried Chick Peas and Corn

by Alexandra

This recipe does not get any simpler. It’s perfect for busy weeknight dinners, and only takes about 25 minutes to make. It’s convenient for any time! It’s absolutely delicious, and one of those “new and different meals” that everyone loves.

14 oz can chick peas, drained and rinsed

14 oz can corn, drained and rinsed

Two 14 oz cans diced tomatoes, drained

1/2 red onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons curry powder

1/2 teaspoon cardamom

1 teaspoon turmeric

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon oregano

1/2 tablespoon cumin

In a large pan, heat oil. Cook onion and garlic, stirring frequently for 4 minutes. Add all other ingredients, and cook for 10 more minutes.

Top with plain 0% Chobani and diced avocado.

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