Spanish Chickpeas

3 leaves bay leaf
1/2 tsp garlic powder
1/2 tsp fenugreek
1 ancho pepper or 1/2 tsp ground red pepper
1/2 tsp balsamic vinegar
1 tsp olive oil

1 can chickpeas, rinsed and drained
1/4 cup diced celery
1/4 cup diced onion
1 diced tomato
1 diced red bell pepper
4 tbs vegenaise or vegan sour cream, optional

Mix the chickpeas and veggies together on a sheet of foil and splash with oil and vinegar. Grind all the spices together and pour over mix. Wrap foil up into a packet and grill 10-15 minutes. Or, you can sauté this in a skillet or a wok.

Serve with a dollop of vegenaise or vegan sour cream.

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