In the words of Michael Jackson: "It doesn't matter if you're black or white!"
Nutrition
This recipe is based on two types of chickpeas: the light seeded Kabuli type and the smaller dark Desi type. Similar to beans and all pulses, chickpeas contain high proportions of protein (17%-30% by dry weight), including albumins and globulins.
They possess antioxidant activity due to the presence of phytochemicals such as phytic acid, sterols, tannins, carotenoids. They represent a simple way to achieve a variety of macronutrients and micronutrients: studies indicate that the consumption of chickpeas leads to higher nutrient intakes of vitamin A, E, C, fibre, polyunsaturated fatty acids, folate, magnesium, potassium and iron, compared to non-consumers. Adding chickpeas to your dishes can increase their nutritional value and reduce the acrylamide content. Furthermore, as chickpeas are a rich source of fibre, they make you full by suppressing your appetite. Therefore, they are often used for weight management in people who want to lose weight, while decreasing the glycaemic index at the same time.
An interesting curiosity about chickpeas is their ability to fix atmospheric nitrogen in symbiosis with soil bacteria known as rhizobia. The inoculation of these bacteria induces metabolic changes in the plant, which leads to an increase of the antioxidant and protein content. Therefore, rhizobia promotes the plant growth and its functionality.
What You Need
Two whole onions
Five garlic cloves
Half cauliflower
Half broccoli
1 ½ cups of spelt
Zatar
Rosemary
Curry
Chilli powder
One tin of Chickpeas
One tin on Black chickpeas
100 ml Oat cream
One and half table spoons of vegan butter
Olive oil
Two vegetable stock cubes
Two table spoons of flour
Method
Cooking Time: 1.15 hours
Chop the cauliflower and broccoli into small chunks and place into a blender until you have a small 'grain-like' substance.
Boil the spelt with a stock cube while continuously mixing. Once the water starts to aggressively boil, lower the heat and add a lid for 20 minutes until cooked. Season with salt and pepper and add the cauliflower broccoli rice to the mixture.
Set aside and prepare the curry.
Finely chop the onions and garlic and place into a hot pan with the vegan butter and olive oil. Let fry for one minute before lowering the heat. Continue to let fry while mixing for an additional seven minutes until onions are golden brown.
At this point, add the spices all at once and mix with the onions and garlic for five minutes. Add the chickpeas into the mix along with the chickpea water. Let boil and add a stock cube. Mix until stock cube has dissolved.
Lower the heat and cover for 25 minutes. Return and add the the 100 ml of oat cream. Add the flour and mix rigorously until you have a consistent and thick texture.
Leave it to cool for five minutes and then serve with the cauliflower broccoli rice.
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