Warm Chickpea and Arame Salad
Arame is a mild and versatile sea vegetable. It adds a salty richness and Asian twist to a variety of vegetable and legume dishes. Plus, like all sea vegetables, it supplies the body with a broad range of essential minerals.
1 small red onion, sliced fine
2 Tbs olive oil
2 tsp garam masala
2 cloves garlic, chopped
2 cups cooked chickpeas
150 g cherry tomatoes, halved
1 Tbs shoyu
1/3 cup arame, soaked
Small bunch of fresh coriander, chopped
1) In large frypan over a medium heat sauté the onion in olive oil until soft.
2) Add garam masala, garlic, chickpeas, and shoyu. Continue cooking until the mixture is warmed through. Add a little water if it is starting to stick to the pan.
3) Remove from heat and stir in the tomatoes, arame and chopped coriander.