Garbanzo Beans or Chick Peas are legumes that are very high in protein and are a great source of zinc, phosphorous and folate. Chick peas can be eaten hot or cold or blended to create various dips like hummus. This is a recipe that I came across when I was studying at Life College over 30 years ago and I still love it to this day. Be creative and change up the spices and make it as spicy as you like. Bon Appétit!
In a large pot, sauté the following in 3 Tbs. grapeseed oil or coconut oil:
1 onion, chopped up
2 large carrots, sliced diagonally
3 celery stalks, sliced diagonally
3 cloves of garlic, chopped up
Add the following spices while you are sautéing:
1-2 tsp. curry powder (add more if you like the curry flavor)
1 Tbs. Basil
2 Tbs. Bragg’s Liquid Aminos or a true fermented Tamari
Add 4 cups of cooked chickpeas with 1 cup of water or an organic broth.
Simmer gently for about 15 minutes to enhance the flavors.
Right before serving, add 2 cups of chopped broccoli and mix gently until the broccoli turns a bright green. Do not overcook the broccoli. You want it to be somewhat crunchy in order to maintain its nutritional value.
Serve as a side dish or over quinoa pasta or plain quinoa. This recipe serves 4-6 people. Served cold as a leftover, add it to a salad for a quick lunch.