Gut-loving delicious chickpeas
A plant-based recipe that pleases all family members while boosting their gut health. A dish that boosts your daily fibre, protein and nutrients while remaining low fat. Chickpeas have an impressive nutritional profile and this recipe uses various condiments to add flavour and tastiness.
Ingredients
- 500 g dried chickpeas soaked overnight
- 2 red bell peppers diced
- 2 yellow bell peppers diced
- 1 large Spanish brown onion diced
- 4 garlic cloves diced
- 200 g cherry tomatoes oven roasted, skin on
- 6 sundried tomatoes soaked for 15min and chopped
- 1 bunch rainbow chard chopped
- 6 tbsp olive oil extra virgin
- 2 tbsp sweet paprika ground
- 2 tbsp cumin ground
- 2 tsp cinnamon ground
- 1 tbsp honey
- 2 chiles optional
- 1 tbsp tomato puree
- 2 tbsp turmenic ground
Instructions
- Soak the chickpeas overnight in plain water. You may add 1tsp bicarbonate of soda.
- Cook them until tender. I used a pressure cooker which took approximately 1 hour. Do not add salt at this stage.
- In a casserole dish, brown the onion, garlic, peppers. When they begin to soften, add the spices and chopped sundried tomatoes
- Place the cherry tomatoes on an oven tray, sprinkle some olive oil on top and roast until they caramelise (approx. 10-15min)
- In a separate casserole pan, wash the chard leaves, roughly chop them and boil until tender. Drain but reserve some of the boiling water. Place a little olive oil and sautee the leaves
- Mix the chickpeas and vegetables. You may need to add at this stage some of the reserved water. Season to taste.
- Chickpeas mix well with a source of carbohydrates like rice, quinoa or bulgur. I used quinoa.
