Chick Peas

(S:4)

This can be your main meal.  Serve these chick peas over rice, naan or deep fried bread (Bhature), and with vegetable, pickles/chutney/pesto on side.

Ingredients: 1 cup chopped onion, and thin sliced celery and carrots, cooked in 1Tbsp. canola oil until soft; 1Tbsp. Canola Oil; 1/2Tsp. granulated Garlic; 1/4Tsp. Turmeric; 2Tbsp. Lemon juice; Black Pepper to taste; 1 can, 29oz. Premium Chick Peas washed and rinsed in cold water; 1 can, 14.5oz. Stewed Tomatoes; to garnish – fresh Cilantro/Parsley.

Heat a medium pot on medium-high heat add oil and chick peas cook stirring until chick peas start simmering.  Sprinkle turmeric, garlic, and black pepper stir well.  Add stewed tomatoes, stir well.  Bring all to a boil.  Cover and simmer on low heat for 15 minutes until heated through.  Serve over rice or with Naan, deep fried bread, or Garlic bread.

                                        Indian Chick Peas (or Choley)

Follow the recipe above.  Add 1Tsp. Curry Powder  in the beginning with the spices (with garlic, black pepper, and Turmeric) and about 2Tbsp. Ketchup.  Cook and heat through.  Serve garnished with fresh cilantro leaves. 

Tip:  To digest the check peas well serve them with raw oil – Canola, Olive or Avocado & Ghee (clarified butter).  You can also add chopped baby Spinach or fresh Watercress at the end of the cooking, and just before serving.  Greens are loaded with nutrients and are good for the brain.