To make curried chick peas- wash and drain one can of organic chick peas. Heat some olive oil in a wok. Add some cumin seeds and once they sputter, then add finely chopped green chilies (optional), onions and chunky fresh garlic.Once the onions soften, add chick peas and sprinkle little Madras curry powder, turmeric and lots of dried parsley. Mix well, cover and cook for a few minutes on medium heat. Note that usually Madras curry powder is not hot at all- so if you like a little zing in your food then either you can add green chilies (like here) or freshly grind some black pepper in this chick pea mix.
Next add grated carrots, mix well and cook covered for barely a minute or so. You want to taste the crunch in the carrots- but at the same time- doing these steps allows the carrots to blend in well with the curried chick peas. Finally serve on a bed of fresh baby spinach.
If you want to increase the nutritional value as well as get a little soft nutty flavor to this dish, then drizzle some flax seed oil and mix in the bowl as you eat- Great ad-hoc taste & flavor-combination! :-)