Sigrid & Guy Curried Chick Peas with Onions

2 Tbsp olive oil
2 onions, thinly sliced
2 cloves garlic, minced
2 Tbsp brown sesame seeds (opt.)
1 Tbsp curry powder (or to taste) or paste
2 (16 oz.)cans chickpeas
3 Tbsp lemon juice (opt.)
1 Tbsp Bragg’s aminos
3 Tbsp chopped fresh parsley
Salt to taste
Serve with brown rice

Directions:
1. Cook onion and garlic in oil in a large covered frying pan until soft. Stir in sesame seeds and curry.
2. Cook uncovered for a couple of minutes.
3. Drain chickpeas, and add chickpeas and 1/2 c water to pan.
4. Cook stirring often over medium heat until almost all liquid has evaporated.
5. Stir in Bragg’s aminos and parsley.
6. Season with salt or more bragg’s to taste.
7. Cook 5 minutes longer.
Serve hot over rice.

Bible Text: Philippians 4:8
“Finally, brothers, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable——if anything is excellent or praiseworthy——think about such things.”