chickpeas Archives - Amazing Health Advances

Chickpea Chili Recipe

The AHA! Team — Fri, 07 Mar 2025 06:38:56 +0000

Recipe by: Amber Allen – The Fairly Local via Nutrition Facts – Chickpea Chili Recipe This recipe already bursts with flavor, but roasting the tomatoes before adding them into this Chickpea Chili gives it an extra oomph. Feel free to swap in chili powder and a little crushed red pepper for the ancho chile pepper. Lycopene, a carotenoid phytonutrient, is the red pigment predominantly found in tomatoes, watermelon, pink grapefruit, red bell peppers, guava, papaya, and other red-hued fruits and vegetables. It gives us many benefits, including for our mood. A study with about a thousand older people found that those who ate the most tomato products had about half the odds of depression. COURSE: Main Course, Soup DIFFICULTY: Easy SERVINGS: 4 Ingredients ▢1 medium onion, diced ▢2 cloves garlic, minced ▢2 medium red bell peppers, seeded and chopped ▢2 large carrots, chopped or shredded ▢2 large celery ribs, chopped ▢12 cups chopped tomatoes ▢2 teaspoons ground cumin ▢2 teaspoons paprika ▢3 tablespoons ancho chile pepper ▢2 cups cooked chickpeas Instructions In a large pot, add 2 teaspoons of water, then the onion and garlic. Cook over medium heat until the onions and garlic are browned. Stir in the bell pepper, carrot, and celery, and cook for about 10 minutes. Add the tomatoes, cumin, paprika, and ancho chile pepper to the pot. Cook for about 10 more minutes, stirring frequently. Stir in the chickpeas and continue to cook over medium heat for about 10 to 15 minutes. Lower heat to a simmer, then cook for about 30 more minutes. Remove from the heat and serve. To read the original article click here.

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Curried Chickpea Wraps Recipe

The AHA! Team — Wed, 09 Oct 2024 08:46:49 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Curried Chickpea Wraps Recipe One of the ingredients of curry powder, which is one of my favorite spice mixes, is turmeric. Besides being so good for you, turmeric gives the blend its beautiful yellow color. The curried chickpea filling in this recipe also great on top of roasted sweet potatoes, in lettuce wraps, or served as a dip. COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 4 INGREDIENTS ▢1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed ▢1 ½ teaspoons curry powder, or to taste ▢1 teaspoon lemon juice ▢1 teaspoon date sugar ▢¼ teaspoon white miso paste ▢Savory Spice Blend to taste ▢½ cup chopped celery ▢⅓ cup shredded carrot ▢⅓ cup chopped cashews ▢⅓ cup raisins ▢1 firm sweet apple, cored and chopped ▢1 tablespoon chopped scallion ▢2 cups shredded lettuce or dark leafy greens of choice ▢4 100% whole-grain tortillas INSTRUCTIONS In a food processor, combine 1 cup of the chickpeas with the curry powder, lemon, date sugar, miso, and Savory Spice Blend to taste with 3 to 4 tablespoons of water. Process until smooth. Add the remaining ½ cup of chickpeas and the celery, carrot, cashews, raisins, apple, and scallion, and pulse just to combine and break up the chickpeas a bit. Taste and adjust the seasonings, if needed. To assemble, divide the chickpea mixture evenly onto the tortillas and top each with the lettuce. Tightly roll up each of the tortillas to make a wrap. Cut each wrap in half and serve immediately. To read the original article click here.

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Chickpea & Vegetable Tagine Recipe

The AHA! Team — Mon, 29 Jul 2024 08:53:49 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Chickpea & Vegetable Tagine Recipe Lots of spices combine with lots of veggies for a great-tasting dish that is especially good served over quinoa or brown, red, or black rice. Common to North African cuisine, tagine refers both to the earthenware pot in which the food is cooked as well as the food itself. COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 4 INGREDIENTS ▢1 red onion chopped ▢1 carrot chopped ▢1 green bell pepper seeded and chopped ▢1 garlic clove minced ▢1 ½ teaspoons fresh ginger minced ▢2 tablespoons jarred tomato paste ▢¼ teaspoon ground cinnamon ▢½ teaspoon ground cumin ▢½ teaspoon smoked paprika ▢1 ¼ inch turmeric or 1/4 teaspoon ground ▢cayenne pepper to taste ▢2 cups vegetable broth ▢1 cup green beans in 1-inch pieces ▢2 cups mushrooms diced ▢1 ½ cups cooked chickpeas or 1 15.5 oz can ▢2 tablespoons fresh cilantro or parsley minced ▢2 teaspoons lemon juice ▢1 tablespoon raisins or minced dried apricots INSTRUCTIONS Heat ¼ cup of water in a large saucepan over medium heat. Add the onion, carrot, and bell pepper. Cover and cook for 5 minutes. Stir in the garlic, ginger, tomato paste, cinnamon, cumin, paprika, turmeric, and cayenne. Add the broth, green beans, mushrooms, and chickpeas and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes. Stir in the cilantro, lemon, and raisins and cook 5 minutes longer. Taste to adjust the seasonings, and serve hot. To read the original article click here.

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Easy, Blended Pea Soup Recipe (With Chickpeas!)

AHA Publisher — Thu, 09 Sep 2021 07:00:01 +0000

Dr. Josh Axe, DC, DNM, CN – I love preparing a big batch of soup on a Sunday or weeknight and eating it throughout the week. Soups are so simple to make — with some quick chopping and throwing ingredients together in a large pot. Plus eating soup, like this pea soup recipe, is one of the easiest ways to get an array of nutrients into your diet with just one meal. With a combination of vegetables, healthy fats, good-quality protein and spices, this green pea soup is filling, nutrient-dense, gluten-free and heart healthy. One serving contains about 300 calories, 16 grams of protein and a variety of vitamins and minerals. You’ll like the taste of this blended pea soup that calls for a combination of chickpeas and peas, along with anti-inflammatory spices like coriander, curry, garlic and ginger. If you need a quick and healthy meal for you and your family this week, try this pea soup. It’s sure to become one of your favorite soup recipes, especially in the colder months when you crave warming, nourishing and comforting meals. Split Pea Soup vs. This Pea Soup Recipe Split pea soup certainly is delicious and healthy, but this pea soup recipe is more of a blended soup with a combination of peas and chickpeas, which gives it a unique flavor. Plus, this pea soup is made with anti-inflammatory spices and herbs likecilantro, coriander, turmeric, ginger, garlic and curry powder. To give it a creamy texture, I add coconut milk, which is not only healthy for your heart, but can help increase satiety so you feel satisfied even after eating smaller portions. Another unique feature of this blended pea soup is the parsnip. Parsnips are in the carrot family but have a bit of a nuttier taste. Traditional split pea soup recipes usually call for carrots, so getting the parsnip taste in this soup is an interesting alternative. Key Ingredients You may be asking yourself a couple questions regarding this recipe, such as: Is pea soup good for weight loss? Why is pea soup healthy? Here’s a quick glance at some of the top health benefits associated with the ingredients in this pea soup recipe: Chickpeas: Chickpeas are an excellent source of protein and fiber, and they contain vitamins and minerals like manganese, folate, iron and zinc. Chickpea nutrition benefits your health by helping control your blood sugar levels, improve your digestion, increase your satiety so you eat less in one sitting and protect your heart. Peas: Legumes, like peas, are high in protein and contain fiber that helps regulate your digestion. Like chickpeas, peas also promote satiety so you are full faster, which can help you lose weight. Peas contain phytonutrients, and they exhibit anticarcinogenic activity, too. Coconut milk: Coconut milk nutrition contains a beneficial fat called lauric acid, which is easily absorbed and used by the body for energy. Lauric acid also has antibacterial and antiviral properties, and it can help improve your heart health and cholesterol levels. Turmeric: Many turmeric benefits come from the spice’s main ingredient, curcumin, which can help prevent blood clotting, reduce inflammation, relieve depression, ease arthritis pain and improve skin conditions. Ginger: Adding ginger to your recipes can help ease indigestion and nausea, improve the health of your heart, boost your immune system, and help fight bacterial and fungal infections. Some other ginger health benefits come from its anti-inflammatory and cholesterol-lowering properties. How to Make Pea Soup You’ll be surprised how incredibly easy it is to make this nutritious and filling pea soup. Your first step is to prep your ingredients, so start by chopping three medium-sized parsnips and half a cup of cilantro. Then use a pan to cook up eight ounces of chopped beef bacon. Once your beef bacon is cooked, set it aside and get out a large pot. Over medium heat, combine 1.5 pounds of frozen peas and a 16-ounce can of chickpeas. Then add in your chopped cilantro and parsnips. Now, add in four cups of chicken bone broth, one cup of coconut milk, one teaspoon of coriander, one teaspoon of turmeric, one tablespoon of green curry paste, one tablespoon of yellow curry powder, half a teaspoon of ginger, one teaspoon of garlic powder and one teaspoon each of salt and pepper. Let the soup come to a boil, and then put the heat down to a simmer for 20 to 30 minutes or until the parsnips are tender. Your next step is to puree the soup in a food processor. Add it in portions, and puree until the soup looks creamy. Then put your soup back on low heat, and add in your chopped beef bacon. Use a spatula to mix the soup until the bacon is well-combined. Just like that, your gluten-free, Paleo-friendly pea soup is ready to go. Enjoy! Easy, Blended Pea Soup Recipe (With Chickpeas!) DESCRIPTION This pea soup recipe is made with anti-inflammatory spices like turmeric, ginger, garlic and curry powder, along with coconut milk. INGREDIENTS One 16-ounce can chickpeas 3 medium parsnips, chopped 1½ pounds frozen peas 8 ounces beef bacon, cooked 4 cups chicken bone broth 1 cup coconut milk 1 teaspoon coriander 1 teaspoon turmeric 1 tablespoon green curry paste 1 tablespoon yellow curry powder ½ cup cilantro, chopped ½ teaspoon ginger 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper INSTRUCTIONS In a large pot, on medium, combine all ingredients except for bacon. Bring pot to a boil, and then simmer on medium-low for 20–30 minutes or until parsnips are tender. In a food processor, add the soup and broth in portions and puree. Add soup back to pot, and stir in cooked bacon before serving. NOTES You can use fresh peas to make fresh pea soup instead of frozen. To this pea soup vegetarian, simply skip the bacon and use vegetable broth in place of the chicken bone broth.

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Healthy Fried Chickpeas Recipe

AHA Publisher — Thu, 11 Mar 2021 08:00:49 +0000

Dr. Josh Axe, DC, DMN, CNS – “Fried” often gets a dirty rap, but there’s a difference, of course, between using refined oils like canola and soybean to make deep-fried foods like potato chips and chowing down on healthy fried foods. And yes, these do exist — in fact, these fried chickpeas are one of those healthy fried options. I love them because they’re made wholly from chickpeas (aka garbanzo beans), coconut oil and seasonings. Nutrition-rich chickpeas are a terrific source of animal-free protein and full of fiber. And if you haven’t tried them, they are delicious when cooked and crispy, like in this recipe. Slip these fried chickpeas in a sealed plastic bag as an on-the-go snack or enjoy them while watching your favorite TV program. You’ll never go back to those unhealthy chips again. Key Ingredients Are fried chickpeas good for you? They certainly can be. These pan-fried chickpeas balls take the negatives of fried foods out of the equation thanks to healthy ingredients this recipe calls for, starting with the star of the show: Chickpeas. Also known as garbanzo beans, chickpeas aren’t only loaded with protein, but also high in manganese, folate, copper, phosphorus, and several other vitamins and minerals. As such, they benefit blood sugar control, weight maintenance, digestion, immunity and more. Coconut oil. Coconut oil benefits extend to many aspects of health. This source of healthy fat can help with brain, heart, kidney, liver joint, immune, digestive, bone, skin, oral, hair and hormone health. Spices. Cumin aids digestion, immunity, respiratory issues, skin, sleep, bone health and cholesterol, while antioxidant-rich paprika is a spice that can help the entire body. Of course, we already know garlic is one of the healthiest foods on the planet. How to Make Fried Chickpeas Wondering how to cook chickpeas? Frying is one method for how to cook garbanzo beans, which is what this fried chickpeas recipe calls for. Start by heating the benefit-rich coconut oil in a large frying pan over low heat. While that happens, pat the chickpeas dry with a paper towel to blot out any excess moisture. Next, add the chickpeas and spices to the pan, and turn the heat up higher to medium. Fry the chickpeas for 10–12 minutes until they’ve reached your desired crispiness level. Personally, I like mine pretty crunchy and toasty. Serve in bowls and eat! This fried chickpeas snack is an easy-to-make recipe and very customizable. Swapping out the spices can give these crispy chickpeas a whole new tastes, too — make curry-flavored ones or Italian-spiced ones. However you choose to jazz these chickpeas up, they’re going to taste great. Similar Recipes Cooking chickpeas is a great way to get these healthy legumes in your diet. Try these chickpeas recipes for healthy chickpea snacks and dishes: Easy, Blended Pea Soup Recipe (With Chickpeas!) Vegan Falafel Recipe Classic Hummus Recipe Healthy Fried Chickpeas Recipe DESCRIPTION These fried chickpeas are one of those healthy fried options. I love them because they’re made from chickpeas, coconut oil and seasonings. INGREDIENTS 2 cans of chickpeas, drained and rinsed 2 tablespoons coconut oil 2 teaspoons of each: cumin, chili powder, garlic, smoked paprika, sea salt, pepper INSTRUCTIONS Dry the chickpeas with a paper towel to remove excess moisture. In a large frying pan over medium low heat, melt the coconut oil. Add the chickpeas and spices to the pan, and turn the heat to medium. Fry for 10–12 minutes or until desired crispiness. Serve and enjoy! To read the original article click here. For more articles from Dr. Axe click here.

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