Chickpeas – Exposed!
Who likes chickpeas? Most people I ask will pull a face to show their dislike.
My sister says that her relationship with chickpeas – and legumes in general – is a special one. She will not have the appetite for it until the first spoonful! Once she starts to eat it she loves it.
I really thought this through. What is it about chickpeas? The shape? The colour? The taste?
Chickpea soup is one of the common ways to cook chickpeas in my country. It is a lemony, slightly thick, colourless soup. You either love it or hate it, a bit like marmite! I surely used to hate it.
Well, knowing the amazing health benefits legumes offer, I am determined to share with you a variety of colours, shapes and tastes you can create with legumes! I am on a mission to please everyone’s taste buds 🙂
After the coconut lentils and the split peas, please welcome my Curried Chickpeas with Spinach and Sweet Potatoes! This dish is colourful and tasteful! You will enjoy the earthy texture of the chickpeas with the crispiness of the spinach. With this dish, don’t be surprised if you find yourself eating straight from the cooking pot! 😉
If you are not in the kitchen cooking yet, check how legumes can help you maintain your health or even reverse some self-inflicted diseases.
Our star ingredient: Chickpeas!
The health benefits of chickpeas are many. A great source of manganese. Manganese is seriously needed to regulate blood glucose, cholesterol but also it regulates your trips to the toilet! It also increases the absorption of calcium, strengthening our bones. The fibre in chickpeas is a great assistant for our gut. Like so, eat chickpeas to improve your digestion and metabolism. It is one of the foods that we should eat to get thin! Cool, right?
Have you heard the phrase that “A way to someone’s heart is through their stomach”? Well, this is actually true with legumes!
Studies have looked (video) at the correlation between resting heart rate and heart disease. If your heart is beating fast while you are sitting down doing nothing you may have a higher chance of developing heart disease!
We live in times of high stress and anxiety. It is really easy to get an elevated resting heart rate. Mine was up to the 90s per minute for more than a year when I was suffering from very well hidden stress. You can read more about this here.
I have since taken action and my health is merely under my control. Regular exercise and meditation is the way for my body to regain balance. I can see the benefits that my diet istirringing to my health.
Now, my resting heart rate is at least 20 beats lower than a year ago. And I feel I am still in the beginning.
What does this have to do with chickpeas?!
Well, chickpeas are a variety of legumes. Regular consumption of legumes over a period of 3 months has the same effect as 3 months of regular exercise when it comes to resting heart rate.
Dr Greger in his book “How not to die” introduces the Daily Dozen list. This is a list of food and exercise that you need on a daily basis to ensure that you give yourself a full chance of fighting self-inflicted diseases. You can find out more about the Daily Dozen in this video.
Until next time, keep cooking to stay healthy! 🙂
A beautiful dish, full of Asian flavours. You will enjoy the earthy texture of the chickpeas with the crispiness of the spinach. Don't be surprised if you find yourself eating straight from the pot!
- 250 gr boiled chickpeas
- 1 large sweet potato, peel and cut into small pieces
- 3 handfuls spinach leaves
- 3 tablespoons olive oil
- 1 red onion
- 1 handful fresh coriander
- 1 lemon, squeeze and keep the juice
- 2 garlic cloves
- 1 teaspoon cumin seeds
- 1 teaspoon curry powder (mild or medium, up to you)
- 1 teaspoon turmeric powder
- 1/2 teaspoon crushed chilli (or more if you wish)
- 1/2 teaspoon ground cardamon
- 1 teaspoon salt
- 30 gr fresh ginger
- 200 ml coconut cream
- 200 ml water
In a food processor add the olive oil, red onion, coriander, half of the squeezed lemon juice, garlic cloves, cumin seeds, curry powder turmeric, ginger, chilli, cardamon and salt. Pulse until you have a paste.
Put the paste in a saucepan over medium heat and stir for 1 minute. This will bring all the flavours out.
Straight after, add the boiled chickpeas and potatoes. Keep stirring for 2 minutes to mix well.
Add the coconut cream and water. Let to simmer until the potatoes are cooked. You may need to add more water if the potatoes need it.
Once the potatoes are cooked, switch off the heat and stir in the spinach leaves and the rest of the lemon juice.
Sprinkle some fresh coriander and black sesame on top if you wish.
Serve and enjoy!
Tip: You can use ready boiled chickpeas from a carton.
To boil them from scratch, put them in a bowl and cover with water. Add a teaspoon of baking soda. Soak for a minimum of 12 hours. Then drain and boil as per package instructions.