Chickpea Calypso

Name: Chickpea Calypso
Ingredients: 1 tablespoon Coconut Oil; 1 tablespoon Curry Powder; 1 teaspoon Cardamom; 1 teaspoon Cinnamon; Fresh Rosemary; 1 cup diced Sweet Potato; 1 can Chickpeas in brine; 1/4 cup diced Red & Green Bell Pepper; 1/4 cup diced Onion; 1/4 cup Sweet Corn; 1/4 cup Cooked Barley; 1 tablespoon Flaxseed; 1 tablespoon Hempseed; Fresh Parsley; 1/4 cup Pomegranate Seeds

15 ingredients

6 steps

Ingredients

1 tablespoon Coconut Oil
1 tablespoon Curry Powder
1 teaspoon Cardamom
1 teaspoon Cinnamon
Fresh Rosemary
1 cup diced Sweet Potato
1 can Chickpeas in brine
1/4 cup diced Red & Green Bell Pepper
1/4 cup diced Onion
1/4 cup Sweet Corn
1/4 cup Cooked Barley
1 tablespoon Flaxseed
1 tablespoon Hempseed
Fresh Parsley
1/4 cup Pomegranate Seeds

Directions

1

Melt coconut oil in a large pot, over medium heat and stir in the curry powder, cardamom, cinnamon and rosemary.
2

Add the sweet potatoes and fully coat with the curry mixture. Allow potatoes to cook until tender.
3

Add the drained chickpeas and mix to coat with the curry.
4

Add the peppers, onion, corn and barley to the pot and mix until evenly distributed.
5

Add the Flaxseed and Hempseed and mix thoroughly.
6

Remove from the heat and add the pomegranate, parsley.