Updated: Aug 11, 2022
Chickpeas are my go-to plant protein. I love them. They love me. It's a beautiful relationship I have with chickpeas.
They are versatile and their usage is endless in many recipes. In this blog, I am going to share with you a simple clean recipe, one of my all-time favourites. Really easy to make and it tastes soooo delicious! I am sure you will love it.
Before I head over to the recipe, I want to mention briefly why I call it a clean recipe.
You will find that there are no onions or garlic in this recipe. The reason why I have cut them out from my diet was that some years ago, I suffered from severe acid reflux. I was even taken to the hospital for a GERD attack. Gas, bloating and acid reflux are conditions that many suffer from but go unnoticed or untreated. I was like that too for years. I wasn't even aware of my acid reflux! I was aware of my bloating but didn't quite know what to do about it. After the hospital episode, my GP prescribed me Lazaprazole, a proton pump inhibitor to help suppress the acid. While this was helpful in the short term, I did not want to remain dependent on a drug for my entire life. Nor did I want to feed my body with synthetic chemicals which only cause damaging side effects in the long run. I believe we are natural beings and we must consume beautiful natural food and medicine. Mother nature has it all sorted for us.
After a week, I ditched those pills and started on my quest. Something interesting I found out during that time was a compound called fructans which are present in some vegetables and grains, onions and garlic being two of them. Fructans cause gas and bloating. There is plenty of literature on the worldwide web if you would like to learn more about fructans and gas, so I won't go on about it. In short, when they arrive at our intestinal factory for processing, they begin to ferment and this fermentation process creates gas as byproducts. There is a simple experiment you can do yourself to see how it happens. Peel some garlic cloves, about two pods, drop them into a bottle and pour some olive oil, enough to cover all the garlic cloves so that they are nicely immersed in the oil. With the lid sealed tightly, leave it for about two weeks. After that period, open the lid, it will pop like a champagne bottle by the gas created inside. So, you can know it for yourself, this is true.
Onions and garlic are also known as prana negative vegetables in the yogic tradition. The word negative does not mean that they are bad for us. In fact, they are far from being bad. They are packed with antioxidants and anti-inflammatory compounds which have been used in making medicines for centuries in various cultures. They are just very powerful stuff! Whatever is powerful, we must not be consuming it every day, they affect our nervous system. It is like consuming painkillers every day, if we don't need them, why must we? Hence, most of my recipes are without onion and garlic as I rarely consume them now.
Anyway, without further ado, let's get on with the recipe...
What goes into this curry:
1 cup dried chickpeas soaked overnight (serves 2)
1 red bell pepper
1 heaped tsp fresh root ginger, crushed