International » Quick Chickpea Curry
Madhu Gadia, author of The Indian Vegan Kitchen, prepares her last-minute standby vegan dish. First, she clears a misconception about 'curry,' which is not one powdered spice but a blend of many aromatic herbs and spices. Amongst these spices in Madhu's curry is asafetida - a natural digestive aid that helps the body process the fiber in the chickpeas. This quick dish includes tomatoes, onions, spices and chickpeas that are simmered for 10 minutes. Madhu suggests serving the curry with rice and a salad.