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Chickpeas Rice and Quinoa Scented with Spices

Chickpeas Rice and Quinoa Scented with Spices

Chickpeas Rice & Quinoa

Chickpeas, Rice and Quinoa Scented with Spices

Chickpeas Rice and Quinoa Scented with Spices have to be one of my absolute favourite creations. Chickpeas (or garbanzo beans) are high in fibre. We all need to increase our fibre intake for optimal health. Coupled with Rice & Quinoa, this dish packs a protein punch. When we flavour chickpeas, rice and quinoa with spices we create a fusion of east and west tastes.

Chickpeas contain antioxidants and because of the fibre and protein, help better regulate blood sugar, without all the saturated fat (zero grams!)!

The warming spices make this dish a favourite in the colder months.  As we head towards spring, chickpeas can be used in salads or to make hummus.  I also love to use them in burgers and fritters.  Add any of the dressings from my book and you’re set for lunch or dinner.

1 pack Clearspring Quick Cook Rice & Quinoa

2 tbsp. Clearspring sunflower oil for stir-frying

3 shallots diced

2 cloves garlic, crushed

½ tsp. turmeric

½ tsp. ground coriander

1 tsp. ground cumin

2 tbsps. Clearspring shoyu

1 jar Clearspring chickpeas

½ cup coriander lightly chopped (leave a little off to the side for garnish)

¼ cup fresh-squeezed lime juice

¼ cup organic coconut milk

Heat up a wok over medium-high heat. Add the oil plus the shallots and garlic. Stir-fry a few minutes. Add all of the dry spices plus the shoyu along with 4 tbsp. filtered water. Stir-fry together briefly. Add the chickpeas and continue stir-frying until they are covered with the spice mixture for about 5 to 7 minutes. If the pan becomes too dry, add some more water.

Remove from heat. Stir in the fresh coriander and lime juice and fold in the coconut milk.

Top with any remaining coriander and serve hot with the quick cook rice & quinoa.

Optional; if you desire a ‘spicier’ taste add a ¼ to ½ tsp. cayenne pepper depending on taste required.

If you are transitioning to a wholefoods plant based, vegan, or macrobiotic die it is important to use all the beans and legumes, tofu and tempeh for adequate protein.

In good health

marlene-signature

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