This week I made something I’ve been craving for a long time. Curried chickpeas! And it was divine! While I am steering clear of meat again, my go to always seems to be chickpeas. Chickpeas are an excellent source of fiber, iron, protein, energy, and are also known to help lower cholesterol and stabalize blood sugar. They are also really tasty and filling which helps with eating healthy and fighting cravings.
I also love, LOVE spicy, and anything curry. Well, maybe not anything, but you get the idea… This is the first time I actually made curry, where it tasted like actual curry! And it was pretty darn simple. I made a side of quinoa and kale to go with this, and it made for really great leftovers too. I will definitely be making this one again!
What you will need:
- 1 cup dried garbanzo beans soaked and cooked according to instructions (or two 15 oz cans)
- 1 inch ginger peeled and sliced (or a tsp of ground ginger)
- 2 large garlic cloves, crushed or minced
- 2 tbsp of (organic) canola oil, or 2 tsp ghee (can also substitute coconut oil)
- 1/2 tsp turmeric
- 2 tsp cumin
- 2 tsp ground coriander
- 1/4 cayenne pepper
- 1 tsp coconut sugar (brown sugar works, if that’s all you have)
- 1 tbsp tomato paste (or thick sauce works also)
- 1/2 tsp sea salt
- 1 cup coconut cream (I used trader joe brand, but regular coconut milk in a can or carton will also work)
- 1/4 cup chopped mint or cilantro, chopped (I used mint)
In a large skillet, heat oil, garlic, ginger, turmeric, coriander, cayenne, and cumin over medium heat for a few minutes. Add coconut milk, coconut sugar, tomato paste and salt. Mix and let simmer, then add in chickpeas and stir it up. Continue to stir until it thickens. Enjoy on it’s own or add it to quinoa or any other healthy starch of your choice. Garnish with mint and eat up!