Spicy Braised Chickpeas with Amaranth Grains

A warm and filling vegan main-dish based on flavors from Morocco

Ingredients
2 cups cooked chickpeas
4 garlic cloves, sliced
1 red bell pepper, sliced widthwise
12 grape tomatoes, cut into halves or 2-4 medium tomatoes, diced
2 chiles de arbol or non-spicy chiles – they taste better if you toast them for a minute or two in a toaster oven or over the stove
1 cup amaranth seeds
handful cilantro (or parsley), chopped (soak beforehand in water to remove sand)
2 teaspoons salt

Spices:
½ teaspoon turmeric
½ cup of olive oil mixed with 1 tablespoon smoked paprika
Fresh or dried or oregano leaves for garnish – or cilantro

View the full recipe at Shelly’s Humble Kitchen →