Recipes

chickpeas

Sprouted Chickpea Za’atar Hummus


Recipe from Julia Hellerman of Julia’s Kitchen.

4-8 servings

Ingredients

1 1/2 cups dry chickpeas

1 small clove garlic, minced

2 1/2 Tablespoons tahini

2 ½ Tablespoons lemon juice

2 Tablespoons olive oil

¾ teaspoon sea salt, or to taste

½ cup water, or as needed.

1 cup parsley, chopped

Method

  1. Soak chickpeas in plenty of fresh, pure water for 24 hours.
  2. Pour soaked chickpeas into a colander and rinse well.
  3. Place colander over a shallow bowl, cover with a kitchen towel, and set aside.
  4. Stir and rinse the chickpeas every eight hours or so until they have opened up and little tails start to grow from them. This will take about 24 hours, more or less depending on the temperature of the room.
  5. Cook the sprouted chickpeas in plenty of water on high heat until very soft, about 1 hour. Watch carefully and add more hot water to keep them well-covered.
  6. Put garlic, cooked chickpeas, tahini, lemon juice, olive oil, and salt in food processor or blender. Process until smooth and creamy, adding small amounts of water if necessary.
  7. Taste and adjust seasonings.
  8. Add parsley and pulse to process.
  9. Sprinkle generously with sumac and fresh thyme.
  10. Enjoy!
Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Spicy Indian Chicken with Chickpeas

By Sara Snow

I like to spice things up in the kitchen; for variety’s sake, and health’s sake too. Turmeric has been shown to help with digestive disorders, the aches and pains from arthritis, and even prevent certain types of cancer.

As always, use organic ingredients wherever possible.

Ingredients

Olive oil for pan
2 cloves garlic – chopped
1 small onion – chopped
2 organic chicken breasts – cut into small pieces
1 cup coconut milk
½ cup water
1 green bell pepper – chopped
1 red bell pepper – chopped
2 T tomato paste
2 t curry powder (can also use paste)
1 t turmeric
¼ t coriander
2 teaspoons salt
Dash of pepper
1 can Chickpeas

Method

Heat oil in a skillet. Sauté garlic and onions.

Add chicken and sauté for 3 minutes.

Mix together ½ cup coconut milk and water. Add to pan and continue to simmer chicken until tender but cooked through.

Whisk tomato paste and remaining coconut milk into the liquid in the pan.

Add peppers and spices and simmer 5 minutes.

Toss in chickpeas. Stir to coat and simmer 10 minutes more.

For more recipes visit www.SaraSnow.com

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.