Pulses are one of the best sources of vegetable protein and are far more than just an ingredient on the winter menu. They are low-cost, a low-fat source of protein, full of fibre with vitamins and minerals and they count towards your recommended five daily portions of fruit and vegetables. A pulse is an edible seed that grows in a pod. Pulses include all beans, peas and lentils, such as chickpeas (chana or garbanzo beans).
For far too long, dishes with pulses have been considered as poor people's food. But then a number of star chefs showed, how fine the seeds of the garden fruits beans, peas and lentils can taste by serving them as a salad instead of a thick soup or turning them into noble vegetable side dishes. And even within the growing Slow Food movement, the important protein suppliers enjoy a good reputation. The legume cuisine does not get boring so quickly: after all, there are over 12,000 legumes. So regularly use various pulses and enjoy their culinary variety.
Oriental Chana Dal - a delicious chickpea curry (Metabolic Balance phase 3)
Ingredients
1 serving of chickpeas
1 serving of veggies (carrots, white cabbage, bell peppers, cauliflower, zucchini....)
Diced onion
Garlic
Vegetable broth
Smooth parsley
Peppermint tea
Coconut milk
Seasoning:
Indian curry
Precious sweet peppers
Freshly ground pepper
Chilli
Black cumin
Masala
Preparation:
Wash chickpeas and soak in peppermint tea overnight, then they have a slight mint flavor. Simmer for just under one hour the next day. At the same time sweat the onion and garlic in olive oil, then add the vegetables and cook. Add the cooked chickpeas, add them and fry for a bit. Taste with spices and vegetable broth and quench with coconut milk. Finish in the oven for 15 minutes.
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