Chickpeas are high in dietary fiber and a healthy source of carbohydrates, specially for people with insulin sensitivity or diabetes.
Buy dried organic chickpeas. Soak them overnight (at least 8 hrs) in filtered water, drain, boil them - 1 cup to 3 cups water. Boiling should take about 2 or 3 hrs, so plan ahead!
Ingredients:
2 c. boiled chickpeas
1 large union, chopped
2 thumbs of fresh ginger, graded
2 heirloom tomatoes, cubed
1 T. coriander seeds, chopped in coffee grinder
1 T. garam masala (spice mix)
1/4 t. cayenne pepper (leave this out if you don't like it hot)
1/4 c. vegetable broth
ghee for sautéing
mineral salt to taste
juice of one lime
optional: some chopped cilantro for garnish
1. In a non stick skillet, melt some ghee. Sauté the union until translucent, add the fresh ginger.
2. Add the cayenne pepper, coriander seeds and garam masala.
3. Add the drained chickpeas and diced tomatoes.
4. Add the veggie broth
5. Simmer until the liquid boils, remove from heat.
6. Add the lime juice and salt to taste. Garnish with some chopped cilantro.
7. Serve with GF garlic naan bread
makes about 3 large bowls.
