vegan, soy-free, gluten-free
Ingredients
3 cups canned chickpeas
1 ¾ – 2 cups finely chopped red onion
3-4 minced garlic cloves
28 oz can tomatoes
½ cup diced red or orange pepper
2 Tbsp cider vinegar
2 Tbsp olive oil
1 Tbsp freshly grated ginger (or 1 tsp ground ginger)
2 tsp honey
2 tsp yellow mustard seeds
2 tsp. dried basil (or 2 Tbsp fresh basil)
1 tsp oregano
½ tsp rosemary
1 tsp salt
1/8 tsp allspice
pepper
2 bay leaves
INSTRUCTIONS
Preheat oven to 400. In a large deep casserole, combine all ingredients except bay leaves.
Stir well and then insert bay leaves. Cover and bake 1 to 1 ¼ hours, until onions are
tender and translucent. Stir after the first 30 minutes, then every 15 minutes. Remove bay
leaves; serve with rice or quinoa.
