Recipe: Moroccan Spiced Chickpeas
Chickpeas contain “sitosterol” which is a structure similar to cholesterol that interferes with the body’s absorption of cholesterol. This helps to lower blood cholesterol levels. Additionally, the fiber and unsaturated fats may favorably affect blood lipid levels; therefore, a triple threat in heart protection!
Moroccan Spiced Chickpeas
- ¼ yellow onion, chopped
- 2 cans chickpeas (14 oz each), drained and rinsed
- 2 cans fire roasted diced tomatoes (14 oz each), undrained
- ½ Tbsp lemon juice (approx. ½ lemon)
- ¼ C fresh mint, parsley, or cilantro
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1 tsp turmeric
- 1 tsp garam masala
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp salt
- ¼ tsp cinnamon
- ¼ tsp cayenne
- ¼ C plain Greek yogurt
- ¼ C hummus
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until soft (approx. 10-15 mins).
- Add the garlic, turmeric, garam masala, chili powder, cumin, cinnamon, cayenne, salt and chickpeas to the skillet. Stir until very fragrant (approx. 1-2 mins).
- Add the drained fire roasted tomatoes and let simmer for 20 mins, stirring occasionally.
- Remove from heat and top with lemon juice and fresh herb of choice.
- Complete your meal by pairing with your favorite plate method additions listed below:
Plate Method Suggestion
- 1 C Moroccan Spiced Chickpeas for quarter plate vegetarian protein
- ½ C couscous, quinoa, or brown rice for quarter plate of starch/carbohydrate
- 1 diced cucumber or jicama bulb, for a portion of half plate of non-starchy vegetables
- 2 C kale, chopped into bite size pieces for a portion of half plate of non-starchy vegetables
- For the chickpeas: canned white beans
- For the fire roasted diced tomatoes: regular canned diced tomatoes
- For the couscous: quinoa, brown rice, toasted pita wedges
- For the cucumber: jicama