So this week I have been extremely uninspired to cook dinner, or rather, overly inspired… Instead of looking up recipes or going to my always go-tos, I have been experimenting!
On Monday I made this green squash-mango sautéed topping for a buckwheat pasta and although I had a backup dinner in mind, I didn’t need it!
Today was similar.
And it was delicious all around! So here it goes
Chickpea Rainbow
Serves 4 and leftovers!
Ingredients
- One and a half cups of dried chickpeas (cooked in advance in a pressure cooker with a dash of salt, three cups of water, two garlic cloves and some kombu seaweed – it makes it easier to digest and also adds lots of minerals).
- If you don’t have the time or patience to cook the chickpeas, a 15oz can will do just as well, just make sure to rinse it.
- Two tablespoons of ghee or coconut oil
- One big yellow onion, chopped.
- Two tablespoons of powdered curry
- 4 garlic cloves, minced.
- One big sweet potato or two small ones, small dice.
- One and a half cups of milk (I use whole organic cow milk, feel free to use coconut milk, almond milk, or any other unsweetened substitute).
- One pear, chopped into big pieces.
- Bits of lemongrass (optional)
- sprouts! (make your own, it’s so easy, or buy some, so many nutrients)
- two avocados
- one lemon
- avocado oil or olive oil
- goji berries
- sunflower seeds.
Directions
Cook the chickpeas, or rinse the chickpeas and leave them aside.
In a big, deep pan, heat the ghee or coconut oil in medium to high heat. Place the onions and stir every so often. Cook for about 3-5 minutes. Add the curry powder. (I added my spices while I was dealing with a crying baby and a toddler that wanted to be carried, or cooking too, so I overdid it and it came out quite spicy, which in my household, we love! So feel free to experiment with quantity). Cook the onions for 5 more minutes until they are a bit golden and fragrant. Add the garlic. Add the lemongrass.
Add the sweet potatoes and stir. Salt it a bit and feel free to taste your concoction.
Add the milk and cover, lowering the fire. Let it sit with the lid for about 5 minutes. Feel free to remove the lid and taste.
Add the pear. Cover again.
Stir.
When the sweet potatoes are soft, uncover and let it sit in the fire for a few minutes to remove excess liquid. There should be some, but not too much.
In a blender place the avocados, juice of one lemon, half a teaspoon of sea salt and a dash of olive oil. Blend!
Add some water to get to a creamy consistency. It will depend on the ripeness of your avocadoes.
To serve:
Place the sweet potato concoction in a wide bowl, cover it with the chickpeas and make sure the sauce befriends your legumes.
Place the sprouts on top and the sauce on top of that. Feel free to add goji berries or any other kind of topping for fun and colour. Because we all love for our meals to look amazing!
Enjoy! And share! And experiment!