PREP TIME: 15 MINUTES COOK TIME: 30/40 MINUTES SERVES: 2/3 AS A MAIN DISH
NUTRITIONAL BITES
Chickpeas are so giving when it comes to improving our health. They are an ideal source of plant protein to boost our energy and they have a high level of fibre that help eliminate toxins that build-up in our bodies. On top of that, they are an excellent source of slow-releasing carbohydrates, preventing those unwanted 'sugar crashes', keeping us happy and full of beans!
INGREDIENTS
1 teaspoon of coconut oil
1 medium onion
2 cloves of garlic
1 tablespoon of curry powder
1 large sweet potato
1 can of coconut milk
1 tablespoon sweet mesquite powder which gives this curry a unique smokey sweet taste! (Find it in any good health food store)
1 1/2 cups cooked chickpeas
Celtic sea salt and black pepper to taste
LET'S COOK!
Mince the garlic and leave it on the chopping board to activate the allicin (the powerful compound within garlic that enhances its health-giving properties).
Slice the onion into 'half-moons' (chop the onion in half then slice down into 'half-moons')
Peel and dice the sweet potato into 1" cubes.
Scoop 1 teaspoon of coconut oil into a heavy-duty saucepan and heat at medium heat
Add the onions, sauteing for 5 minutes, then throw in the minced garlic and curry powder. Stir well, allowing these ingredients to combine and for the flavors to open up.
Next, toss in the sweet potato cubes, coconut milk, mesquite powder, sea salt and pepper to taste.
Bring to the gentle boil, then simmer for 20 minutes before adding the chickpeas; warm them through for 4/5 minutes - any longer and they will be mushy peas!
I like to serve this meal over a bed of wild black or organic brown rice with a sprinkle of parsley to finish off.