Serves: 6
Total Calories: 49
Soak chickpeas overnight in a large bowl with enough water to cover them by two inches.
Set Global Sun Oven out to preheat.
Drain chickpeas; put them in a large pot with 1 cup water. Cover and cook in the GSO until tender, 3 to 4 hours. Stir in spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Return pot to GSO and cook for another hour or more. Remove pot from GSO, stir in cilantro and remaining salt. Serve with rice.
This Spicy Solar Chickpea Curry recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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