Ingredients:
1 can of cooked chickpeas
2 bok choy stems, cleaned, leaves separated
1/2 small onion, diced fine
1 clove of garlic, minced
1/2 tsp minced ginger
1 jalapeno, deseeded and diced small
handful of grape tomatoes
1 tsp ground turmeric
1 tsp ground cumin
1 tsp curry powder
Olive oil and salt as needed
Source, details, tips and full instruction at: forkspoonnknife.com
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