Full of the aromas we associate with Indian cooking and flavoured with the tart sweetness of pomegranate seeds, these creamy chickpeas taste heavenly. Chickpeas are an essential ingredient in your kitchen pantry since they are rich in proteins and make for a filling meal.
2 tablespoons oil
1 tablespoon cumin
3 cloves garlic, sliced
2 cups boiled chickpeas
Salt to taste
1 pound broccoli, florets cut into
small pieces, blanched
1 cup fresh pomegranate seeds
Heat the oil in a medium skillet over medium heat and fry the cumin and garlic for about a minute. Add the chickpeas, salt and ½ cup water, and bring to a boil on high heat. Reduce the heat to low and mash the chickpeas slightly with the back of the spoon. Simmer until the mixture becomes dry.
Stir in the broccoli and pomegranate seeds and serve hot with rice.