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.