This is a dish that can be used as a side dish for almost anytime of the day and any occasion. The benefits of chickpeas makes it more of a reason to be eating it on a regular basis.
Here are some amazing health benefits:
Contains antioxidant and anti-inflammatory properties
May help maintain healthy blood pressure levels
Increases satiety and assists with weight loss
A great source of proteins from plants
Improves with digestive function
Has been shown to maintain healthy cholesterol levels
Can prevent hair loss
Improves the elasticity of skin
Can balance hormones in women
2 cups dried chickpeas 1 small carrot 1 yellow onion 1 small bunch cilantro 2 inch knob of fresh ginger 1 inch piece of cinnamon stick 1 pinch ground saffron 1 tsp ground turmeric ½ tsp cayenne 2 ripe tomatoes salt
Method: 1. Soak chickpeas overnight in cold water. Peel the carrot and onion and chop roughly. Drain the chickpeas and cover with fresh water. Bring to a boil, skim off the foam and turn down to a simmer. Add the carrot and onion. Cut off the stems of the cilantro and reserve the leaves to garnish the finished dish.
2. Tie the stems in a bundle and add to the chickpeas along with the ginger, peeled, and the cinnamon, saffron, turmeric an cayenne. Keep the chickpeas submerged in water as they cook, but do not add more water than necessary, so as not to dilute the flavorful broth.
3. Peel, seed an coarsely chop tomatoes. After 30 to 45 minutes, when the chickpeas are about three quarters cooked add the tomatoes and salt to taste. Continue to simmer until the chickpeas are very soft and the broth has thickened slightly, about 1 hour. Remove and discard the cinnamon, ginger, and cilantro stems. Taste for seasoning, garnish with the reserved cilantro leaves and serve over cooked couscous. Serve with a dollop of harissa paste.