• 1 can (19 oz) organic chickpeas
• 3 tablespoons extra virgin olive oil
• ½ teaspoon black or yellow mustard seeds
• 1 organic tomato
• 1 teaspoon curry powder
• 2 tablespoon sesames.
• ½ - 1 teaspoon salt
• 1 tablespoon coriander powder
• ½ - 1 teaspoon turmeric Pepper

Served with:

• Basmati rice, potatoes or pasta.

Asparagus Salad

• 1 asparagus bunch
• ½ cup water

Dressing:

• 1 clove garlic, minced
• ¼ cup rice vinegar
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried basil
• 1 teaspoon mapple syrup
• 1 cup extra virgin olive oil

1. Tomatoes, chopped up.
2. Garbanzo washed, drained out water.
3. Add 3 tablespoons extra virgin olive oil into the pan, wait for it to heat up.
4. Add black mustard seed in, and stir fry till they start popping.
5. Add tomatoes and curries. Wait for 3 minutes for them to absorb the taste.
6. Add garbanzo bean, mix well.
7. Add olive oil, sesame seeds, salt, tumetric pepper, and coriander powder, stir fry for several minutes.

Asparagus Salad

1. Dispose the woody stems of asparagus and only use the asparagus spear.
2. Add a little water into the pan, and wait for it to boil.
3. Put asparagus in, and boil till it’s cooked, about 5 - 6 minutes. Put into a plate.

Dressing:

1. Add garlic, rice vinegar, sea salt, ground black pepper, dry basil, and mapple syrup in, mix well.
2. Add oil in, mix well.

Decoration:
* Add Basmati rice into the plate. Top with curried garbanzo.
* Add boiled asparagus next to the rice. Top with dressing.