PREP TIME: 15 MINUTES COOK TIME: 30/40 MINUTES SERVES: 2/3 AS A MAIN DISH
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!
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
- 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.