My life is a bit hectic right now. Aside from (thank goodness!) having lots of great work opportunities, unfortunately my daddy is very sick and this is tremendously upsetting and incredibly stressful. Of course, I’m still a wife and mother and I still have to work. Needless to say, I’m starting to cut things out of my life that aren’t worth the energy. I’m also making a concerted effort to feed myself properly and be active to try and preserve my own strength and health, never mind my sanity. You’ll find me running at 930pm because that’s the only time I have free, and making lots of easy, nourishing meals that are quick to prepare. This delicious recipe is one of those.
I’m not sure what it was due to, but this morning I suddenly craved greens and lemon chickpeas. I had no idea what lemon chickpeas would consist of, but I got my ass into the kitchen and started to cook. Thankfully, cooking provides me with a creative respite from having to think about the hand that life is dealing my father and our family right now, so recipe development is therapeutic for me. I ended up scoring big with this fab chickpea recipe that I made with things I had in my fridge already.
I ate these chickpeas in a bowl with quinoa and steamed kale. The kale had been neglected, sitting in a plastic bag (gasp) out of the fridge (double gasp) for a few days. Luckily, it had a few great leaves left that I pulled off and ate.
Try this chickpea recipe in a bowl like I did, in a salad, as a side or main dish, or smash the chickpeas with a bit of avocado and stick ‘em in a sandwich. Multipurpose, that’s the name of the game!
This plant-based recipe is incredibly quick and easy, and can be multipurposed in a variety of dishes!
- 1 540 ml can chickpeas
- Zest and juice of 1/2 lemon
- 2 cloves garlic minced or pressed
- 6 leaves basil
- 1 tablespoon avocado oil
- 1 ½ teaspoon curry powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon maple syrup
- Salt to taste
In a medium skillet, heat the oil on medium-high heat.
Sauté the garlic until fragrant. Add the curry powder and cayenne pepper and stir to coat the garlic.
Add the remainder of the ingredients and cook on low heat for around 10 minutes, stirring often to meld the flavors.