Curried chickpeas

Prep time: 5 minutes
Cooking time: <30 minutes
Serves: ~6 servings
Ingredients:

• 3 Cans of chickpeas, drained

• 1 tbsp of garlic power (or sub with 2 cloves of minced garlic).

• 1 tbsp of onion power (or sub with half of a diced onion).

• 1 tsp of Japanese curry powder

• 1 tbsp of aged basalmic vinegar

• 2 tbsp of avocado oil

• 1/4 cup of chopped dill

• Salt to taste

• Replace some of the salt with 4 tbsp of mushroom garum or 1 tbsp of fish sauce (optional)

Cooking Tools:

• Sauté / frying pan or pot

Directions :

1. Heat the avocado oil in the pan

2. Add the chickpeas to the pan on medium heat.

3. Add the onion, garlic, and curry powder. Sauté and mix while crushing the chickpeas a little so it absorbs the flavor. Sauté for 3-5 min or until chickpeas are heated through.

4. Mix in the salt (or Garum/fish sauce), and right before turning off the fire - mix in your dill and basalmic.

(Note: The seasoning amount of this recipe is approximate, feel free to add more and adjust to your liking!)

Stay healthy with Annie

Although chickpeas is amongst one of the easier beans to digest, sometimes when our digestive system is weak, it can still be hard on our system.

Adding spices like cumin (in the curry powder) can help make the beans easier to digest on our system, and cooking it with kombu (seaweed) or asafoetida (commonly known as hing), could help further break it down in the cooking process.

My work has been really busy these couple years, particularly especially recently, so it’s been difficult for me to cook a lot of items that I would normally do from scratch. (Like chickpeas) So I did find and start using canned beans from Eden foods since the cans themselves are one of the only ones I know lined without toxins, and their beans are all cooked with kombu, along with onion and garlic powder. Shortcuts, but hey, whatever keeps you cooking, right?