Why chickpeas rock: Fiber. Whole Food. Balance Blood Sugar. Nutritious. Antioxidants. Honestly, I never ate chickpeas until I started studying nutrition, no kidding. They just weren't in my life or cupboards until then. Now they rock my socks off at LEAST once a week. This is something I whip up quick when we are wanting home-cooked food but don't have lots of time. You could double the recipe if you want to have leftovers for the next day. We like to make bigger portions in our evening meals so that the next day I have some lunch and hubs get an after-work snack. It's a good system, when it works! It just takes some time and dedication to have food ready-to-go. When you do, it sure feels good because you don't have to stress or think about it - its just there. Ahhh. So good.I know it's only food, but I like it.
As with any recipe, these are just guidelines, so feel free to add any other veggies that you want in it, like peppers, carrots or peas, or any other flavour like coconut milk.
You can always play!
Here's all you need:
1 can of chick peas
coconut or olive oil
2 tins tomatoes
1-2 gloves garlic
2 tbsp curry powder
Here's all you do:
Cook the rice on your stove top or in a rice cooker while you prepare the curry.
Heat the coconut or olive oil and add onion - just a small portion first. When the onion is light brown add the rest of onion and the 2 tins of tomatoes, stir and then add the curry powder, salt and garlic. When the tomatoes and onion are soft; add the chick peas and cook in a lower temperature until the peas are soft. Add a cup of water and cook to softened.
Let the aroma fill your home! Enjoy with hot rice and extra butter.*
Traditional fats like butter, coconut oil, and olive oil are good for our brain. Our brain is 60% fat!
We need to feed our heads with healthy fats.
Now turn on the tunes and get curry'ing won't you!