Curried Chickpea Stew Mix

Directions:
1) In large pot, sauté 1 large onion in 3 tbsp butter; add 8 C water and package contents.

2) Boil, then simmer covered for 1 1/2-2 hr or until chickpeas are getting soft, adding more water as needed.

3) Add 796 ml can diced tomatoes, 4 tbsp butter and 4 diced potatoes or peeled yams. Simmer until potatoes are cooked. Season with salt and pepper. (Can be served over rice).

Option: add cooked chicken or shrimp. Note: for softer chickpeas and faster cook time, soak chickpeas for 4-6 hr before cooking.

INGREDIENTS FIELD HARVESTED. INSPECT FOR ELEMENTS OF NATURE.

Add 1 C diced onion and 2 TBSP oil and set to sauté.

Saute for 5 -10 minutes until the onion is translucent.

Add 8 C water, a 796 mL can diced tomatoes, 4 TBSP butter, 4 diced potatoes or diced peeled yams and package contents.

Secure lid and close vent and set to SOUP for 40 minutes. Quick Release. 

Season with salt and pepper and enjoy!

OPTIONS: Can be served over rice and/or with chicken or shrimp 

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Please note that some ingredients may be field harvested. For best results inspect for elements of nature before cooking.

Curried Chickpea Stew

1 onion
7 tbsp of butter
796 ml can diced tomatoes
4 potatoes or yams

Optional: chicken or shrimp
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Vegan/Vegetarian Friendly Version
Simply leave out any meat and you've got the perfect dish!

Ingredients: Chickpeas, Beans (black eye, black), Soup base (corn syrup solids, salt, sugar, wheat flour, dextrose, corn starch, canola oil, guar gum, spices, parsley, turmeric, natural flavour), Green split peas, Millet or quinoa, Red lentils, Brown rice, Dried vegetables (carrot, potato, onion, green pepper, red pepper, leek), Garlic, Onion, Salt, Herbs, Spices.

May contain: Tree nuts, Peanuts, Soy, Eggs, Milk, Sesame, Mustard, Barley, Oats, Sulphites.

Currently Shipping to: All Provinces in Canada, Northwest Territories, Nunavut and the Yukon.

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