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JOANNA Colville-Reeves
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JOANNA Colville-Reeves
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Smoothies & Juices
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Chickpeas

Smokey Sweet Potato And Chickpea Curry

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!

  1. 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).

  2. Slice the onion into 'half-moons' (chop the onion in half then slice down into 'half-moons')

  3. Peel and dice the sweet potato into 1" cubes.

  4. Scoop 1 teaspoon of coconut oil into a heavy-duty saucepan and heat at medium heat

  5. 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.

  6. Next, toss in the sweet potato cubes, coconut milk, mesquite powder, sea salt and pepper to taste.

  7. 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. 

Luscious Lemony Hummus

PREP TIME: 15 MINUTES.    SERVES: 6

Honestly, I make this hummus most weekends and it comes out at dinner parties and when I'm asked to bring 'a dish'. It has a crisp, lemon tinge and is choked with nutrients,  just the way I like it. 

NUTRITIONAL BITES

Garbanzo beans are a fabulous source of insoluble fibre and support the health of colon cells, helping to lower our risk of colon cancer

Tahini paste or as it is more commonly known, sesame seed paste is a high source of calcium for strong teeth and bones (excellent for growing kids) and at 20% complete protein, it rivals nuts in the protein department, helping to boost our energy levels

INGREDIENTS

1 cup of chickpeas (Garbanzo beans)
2 tablespoons of EVOO (extra virgin olive oil)
3 tablespoons of water
Zest of 1 lemon (organic, preferably as we are using the skin) 
Juice of 1 lemon
1-2 garlic cloves (depending on how garlicky you like it!)
1 tablespoon of tahini paste (sesame seed paste) 
1 tablespoon of hemp seeds (boosts Omega-3 content)
½ tablespoon of sunflower seeds
1 tablespoon of nutritional yeast (great 'cheesy' flavour punch & source of B vitamins)
1 teaspoon of Celtic sea salt

LET’S COOK!

  1. Zest and juice the lemon and put in a small dish

  2. Mince the garlic cloves and add to the lemon zest and juice

  3. Place the olive oil, water, lemon zest and juice and garlic cloves in blender or food processor

  4. Next add the chickpeas, tahini paste, hemp seeds, sunflower seeds, nutritional yeast and sea salt

  5. Blend up until you have a creamy, smooth consistency. If it is too thick, add more water - a tablespoon at a time and blend again

  6. Place in a bowl and sprinkle with paprika and a little EVOO