Chickpea Calypso

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Add the Flaxseed and Hempseed and mix thoroughly.

6. 6

   Remove from the heat and add the pomegranate, parsley.

No additional tips available.