Lately I am loving chickpeas for many reasons!
1) They are a great source of protein, containing a similar amount to meat which is great for vegetarians and can also be a cheaper option to buying meat. They also don't contain the saturated fats that meat does.
2) Protein keeps you fuller for longer so adding chickpeas into meals can help you avoid snacking on less healthy options later on.
3) Being full of fibre they are great anyway but especially for anyone with digestive problems.
4) They contain a high amount of iron - especially good for those at risk of anaemia and those who do a lot of exercise.
5) They have a low GI value - meaning they don't shoot your sugar levels up which stabilises your appetite.
6) They're really easy to use in lots of cooking! Either add them in to a meal or salad with meat or substitute them for meat.
7)...AND my husband GENUINELY said he prefers them to chicken and he LOVES his meat! That's a winner in my eyes!
Here's a really simple recipe I've used them for recently, as a supplement for chicken in Thai green curry.
Ingredients: (based on 2 people)
1 Onion
Mushrooms
Chickpeas (pre soaked in water)
Pepper
1 small tin Sweetcorn
Broccoli cut into small pieces (salad size)
1/2 tin Chickpeas
Thai green curry paste
Cream cheese
Milk
Rice
Put the rice on to boil. Chop all the vegetables and fry together in a pan. Drain the chickpeas and add to the mix. Add 3-5 teaspoons (depending on how strong you like it) of Thai green curry paste and stir in. Add 2tbsps cream cheese and about 200ml milk - or enough to make a sauce. Let the cream cheese melt and stir together. If the sauce doesn't thicken combine a tablespoon of cornflour with a few drops of water and whilst the curry is bubbling stir it in. Drain the rice and serve.
