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Chickpeas w/ Tomato, Parsley & Cumin
Difficulty to prepare: Easy
1 tbsp olive oil
2 cartons organic chickpeas
2 tbsp tomato purée
1 large handful fresh curly parsley
1 tsp cumin
½ tsp Himalayan salt
Rinse the chickpeas thoroughly in a colander.
Heat the olive oil in a frying pan over medium heat and sauté the chickpeas for one minute.
Lower the heat then add all the other ingredients, gently stirring them into the chickpeas for a couple of minutes.
Serve over some brown rice with a green leafy salad for a quick, easy and healthy meal.
TIP: For a slightly stronger flavour – top with sundried tomatoes.
To make into a delicious, nutritious pâté, simply add the cooked and cooled chickpea mix to a blender with 3/4 cup of water and blend till the desired texture is reached.
The pâté is great on toast, in a wrap or as a dip with crudités or crackers and makes a healthy lunch box snack for kids.
Both recipes freeze extremely well.
Chickpeas – an excellent source of protein as well as containing a range of minerals such as iron, zinc and magnesium. They are also a very good source of fibre.
Tomatoes – packed with lycopene, vitamin C, K, B6 and fibre.
Parsley – vitamin C, folic acid and iron.
Cumin – excellent for stimulating and enhancing the digestive system.
I would always recommend using dried chickpeas but this can be time consuming. Cartons will make the job quicker but please ensure that the cartons of chickpeas do not contain extra salt or additives.