Chickpeas are a good legume to use as part of a healthy diet.
When you have an interesting recipe that tastes good, you are more likely to eat healthy.
2 Tbsp. olive oil
1 onion, chopped
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. cayenne pepper
1/4 tsp. each salt and pepper
2 cans (each 19 oz/540 ml) chickpeas, drained and rinsed
2 Tbsp. (30 ml) thin lemon rind strips
3 plum tomatoes, chopped
1 cup (250 ml) chopped, pitted dates
1 tbsp. (15 ml) lemon juice
In large skillet, heat oil over medium heat; fry onion, cumin, coriander, cayenne, salt and pepper, stirring occasionally, until golden and softened, about 8 minutes.
Add chickpeas and half the lemon rind; fry until chickpeas begin to colour, about 5 minutes.
Add tomatoes and dates; simmer until softened and hot, about 5 minutes.
Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 2 days. Reheat over medium heat. Stir lemon juice into chickpea mixture. Spoon onto platter, sprinkle with remaining lemon rind. Serves 6.
This recipe is taken with permission from the book, The Paw Paw Program, A “Christopher Columbus” Approach to Cancer,’ by Lorene Benoit.
While this book is mainly on how to use herbs for cancer, it does have a good section on healthy recipes. If you don’t have dates on hand, experiment with other dried fruit such as apricots, raisins and figs.
To learn how you can purchase the book, email info@herbalcollective.ca
