Saturday, September 28, 2013

Did You "Chickpea" Today?

Known only here in Spain as garbanzos, and not the most favorite food in my household, they are made fun of and warned against by my guys. So, when I told them we were having "chickpeas", they laughed and thought I was referring to something else!

I am constantly trying to find new ways to fix them, add them, mash them, or even eat them plain. These little nut like creations of our incredible Maker are exactly what our body needs to stay healthy.

Did you know that one cup of cooked chickpeas contain only 269 calories but the majority of those calories are in the form of 14.5 grams of protein, 45 gramas of Carbohydrates, and only 7.9 grams of sugar and 4.3 grams of fat. This energy packed meal not only boosts your iron levels, it is also a natural colon cleaner, sugar balancer and a cholesterol regulator!  Read all about them at whfoods.com

How in the world do you cook a chickpea anyway?

Well, I had no idea before I came to Spain. Really, I probably didn´t even know what they were. I have been learning how to cook them for a couple of years now and, I like this last recipe the best out of all the ones I have tried. I added ham because, if the guys don´t see meat they think the meal is incomplete.

Moroccan-spiced Chickpea Carrot Soup


Ingredients: 
2 tbsp olive oil 
1 small onion, diced
4 medium carrots, chopped small
1 large clove (or 2 small) garlic
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp cinnamon
1/8 tsp tumeric
1/8 tsp paprika 
1/8 tsp ginger 
pinch saffron (if you have it, can be omitted)
1 can chickpeas (or 2 cups cooked), rinsed 
1 medium vine ripe tomato, chopped 
1 tsp sea salt, more to taste 
black pepper, to taste
1 tablespoon fresh squeezed lemon juice
3 cups water 
small handful almonds, chopped
2 tbsp fresh cilantro, chopped
1. Heat the oil on medium heat. Add onion and cook until translucent. Add carrot and continue cooking until softened, stirring occasionally. Add garlic and stir, cook for one minute. Add all spices and “toast” for 1-2 minutes.
2. Add tomato and chickpeas, stir to mix with onion and spice mixture. Add salt, black pepper to taste and lemon juice. Stir well and pour in water.
3. Bring water to a boil, reduce heat and simmer partially covered 20-30 minutes. Season to taste. Top with a sprinkle of almond and fresh cilantro. Serve hot.
Serves two. By Cook Bake Nibble
I trippled the batch, added more water (because I used raw dried beans soaked overnight) and didn´t use the almonds. It lasted our family of 5 for two big meals. The second meal we served it over rice. It was a complete meal. Very filling! 
How do you do your Chickpeas? Here are some other great ways to fix those funny looking peas @ www.yummly.com
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