Moroccan Chickpeas

Chickpeas are a wonderful protein source for vegans, even though they are Incomplete protein source, means they are missing one or more essential amino acids that our bodies need. Combining it with rice, for example, will make it complete. This dish is a classic Mediterranean, spicy, super flavorful and addictive. The chickpeas gets so tender that they literally melts in your mouth. It’s great as a side dish or as a main dish on top of brown rice. Chickpeas are whole grain and rich in fiber, so they help  keep you full longer and help maintain a good digestive. They are great for diabetics since they have a Low glycemic index. A regular intake of chickpeas can lower your cholesterol levels and therefore good for your heart. 

Soaking the chickpeas overnight or even for 24 hours, will help with digestion later on (It will eliminate the side effects for sensitive people).

This dish is so easy to make, and a delight each and every time! :)

Ingredients: yield: 6-8 servings

4 cups dried chickpeas, soaked overnight

2 tablespoons olive oil, divided

1 small onion, chopped 

3-4 garlic cloves, minced

2 tablespoons sweet paprika

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon dried cilantro

1/8 teaspoon cayenne pepper

1/8 teaspoon pepper flakes

5 spring onions, chopped

Handful of parsley, chopped

+Salt

+Pepper

2 cups of water

Directions:

Heat stove to medium. Take a cast iron and add 1 tablespoon of olive oil, onion, salt & pepper, Sauté for a couple of minutes, next add garlic and spices: start with the paprika, turmeric and cumin, add another tablespoon of olive oil and let the spices sizzle for a minute. Then slowly add water, (about a cup), let it boil, add the spring onions, cilantro, cayenne pepper and pepper flakes, more salt & pepper. Mix and add the chickpeas and the rest of the water. Lower the heat to low and cook for about 45 minutes. Let it sit for 15 more minutes before serving. Garnish with parsley or cilantro and serve.