Chickpeas Instead of Potatoes

24 Apr

Okay my friends…age does not even stop for me.

I mean, I want to get really really old, I love life too much, but yes, I have my aches and pains and we have to do something about them…

So my naturopathic doctor, Dr. Rachel Coradetti-Sargent, from Clinic Intrinsic gave me a couple of things that I should not eat for 4 weeks. These were tomatoes (not as tough now as it would be in the summer, when my tomatoes are warm in the garden for me to enjoy with bread and butter or olive oil), eggplant, peppers (the hot peppers will be hard for me) and potatoes and that is a tough one too, I am German, they are not called potato heads for nothing…I loove my potatoes, roasted, scalloped, fried, mashed and more. But sweet potatoes are okay, so I will indulge here.

You will ask why can you not eat those…well, they are all in the family of night-shades and they are not good for people with joint problems and joint problems I have, do I ever.

Funny though , I never feel any pain, when I ride Henry, only after (but I do not tell my family).

Pia & Henry 10-11-11

So here we are and I needed some starch to go with my salmon and greens…chickpeas, I was thinking, no idea what to make with them, but I soaked 2 cups overnight. When it was time to cook them I was all of a sudden sure that I would love them roasted with garlic, turmeric and fresh cilantro. And they were yummy.

You need:

2 cups soaked and drained chickpeas or 1 large can, drained ( make sure to buy the one where there is no sodium added)

1 tablespoon of turmeric

1 tablespoon of red pepper flakes ( oops, maybe that is a night shade? Have to ask Rachel)

salt to taste

1 small clove of garlic, finely chopped

1/2 cup of fresh cilantro, chopped

olive oil

Heat the olive oil in a pan and add the turmeric , heat slowly for about 2 minutes, so that all the goodness gets released.

photo 1

Now add the peas and stir for a while, really roasting them, maybe adding a bit more olive oil as you go, because the they really soak it up. Add the salt, pepper and garlic, keep on roasting and shortly before serving you add the cilantro..they will look really nice and golden and some are really crispy…mmmh.

photo 2

I served them with organic greens and a side of salmon, that I seared…nothing added, no oil or salt…the fish was just so tasty without anything.

photo 3

My greens , well, I usually just add a bit of soy sauce, fresh ground black pepper, vinegar, any kind, I vary to change the taste and olive oil and that is it…

photo 4

My husband offered wine, but I did not feel like it, so I just had water. He then had a bottle of Pommies, a cider locally made by my friends Lindsay and Nick Sutcliffe and it is for sure delicious.

So, in case you want to have another starch than pasta, potatoes or rice, try this version of chickpeas, I am sure you will like it.


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