Keys to Basic Health

Chickpeas with Lime sauce and Rice

Kristi Sue

 

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Chickpeas with Lime and Rice

A recipe with lime and spices kind of Indian style, that my husband likes. I tried this again without the broccoli stalks and it is way pungent. I am trying peas, since I used 4 limes. Next time I will go with less lime juice. I was using fresh, don't know how the bottled juice works
Course Side Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 people
Author Kristi Tornabene
Cost $2 per serving

Equipment

  • 1 cutting board
  • 1 2 qt pot
  • 1 fry pan
  • 1 Lemon and lime squeezer Sturdy like this, https://amzn.to/3LsUvHE

Ingredients

  • 1 whole onion chopped
  • 2-3 cloves garlic minced
  • 1 3/4 tsp olive oil
  • 4 whole limes squeezed for juice
  • 4 whole limes grated for lime zest need 1 TBS
  • 1/2 cup white basmati rice
  • pinch ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • pinch crushed red pepper optional
  • 1 Tbsp lime zest My daugter bought this for us https://amzn.to/3J41lmi
  • 1 1/2 Cups Vegetable broth
  • 1 15 oz can of garbonzo beans drained and rinsed or Aldis or 1/2 cup dried soaked and cooked https://amzn.to/3SIno4X
  • 1 stalk broccoli shredded (Optional because I had some)

Instructions

  • In the 2 qt pot, heat the olive oil and add the onions and saute for 5 minutes
  • Add the minced garlic
  • add the rice, cinnamon, ginger, cumin and lime zest, stirring all to toast for 5 minutes.
  • To the browned spices and rice, add 1 1/2 cups of vegetable broth, and lime juice. Cook or steam till rice is soft
  • Meanwhile in a nonstick sauce pan, add garbonzo beans. I added the broccoli slaw here (optional) and heat for 5 minutes.
  • Pour sauce made with lime juice over the garbonzo beans and shredded broccoli (optional I just had some) Heat together and serve.

Notes

This recipe is full of flavor, and has all compliant ingredients for blood type O. With lots of folate and sulphorophanes. Added citrus gives it a zing. The broccoli slaw worked best to tone down the citrus. You can experiment with less juice or more vegetables
Want something simpler?  https://www.eatingbirdfood.com/air-fryer-chickpeas/                                   she has BBQ, Chili Lime, Ranch, and Honey 

I also found a home made hummus recipe: Using dried chick peas is best, canned have saunflower oil and less than 2% of tahini.

Soak one cup of chickpeas overnight in cold water. Drain and cover with fresh water and simmer for 90 minutes, until completely soft and collapsing when pressed between your fingers. This is the difference between good hummus and extraordinary hummus. While the chickpeas are still warm, blend them with quality tahini, the juice of two lemons and two small garlic cloves. Add ice cold water table spoon by tablespoon while the blender runs, cold water is the technique that produces the light whipped texture that warm texture that warm water never achieves.
Blend for 3 minutes without stopping. Longer blending than most people attempt. This is what makes homemade hummus better than restaurant hummus which is only blended for thirty seconds.
Taste and adjust salt, lemon and tahini, then serve immediately and spread a cross a wide plate with a well in the center filled with extra virgin olive oil. Sprinkle smoked paprika and whole cooked chickpeas. The olive oil poured cold over the finished hummus, delivers oleocanthal at full unheated potency.
Overnight soaked chickpeas have 60% lower phytic acid and is double the resistant starch of canned chickpeas (confirmed in food science research) The hummus made from dried and soaked chick peas
is fundamentally a different food nutritionally from the hummus from canned chick peas that most recipes default to.
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