Sides
Curried chickpeas, anti-inflammatory
Make this simple anti-inflammatory chickpea recipe in 7 minutes! These healthy curried chickpeas are packed with inflammation-fighting foods like turmeric, cumin, fresh herbs, flaxseed and garlic!
You can easily make these anti-inflammatory curried chickpeas in 7 minutes! The chickpeas are packed with healthy things like turmeric, flaxseed and garlic – all known for their inflammation-fighting superpowers. You can use this simple anti-inflammatory chickpea recipe to make salads, power bowls or even wraps and you can have it as a healthy side too!
In fact, we used them lastly to make these lettuce wraps again and was honestly surprised how much we still loved them!
Now, for the curried chickpeas, you can use canned or cooked garbanzos. That’s how you make them in 7 minutes. We started cooking our legumes from scratch last year and keep them in batches in bags in the freezer. And by batches, we mean we usually have one batch, because we're never able to cook enough of those.
What Makes This Curried Chickpea Recipe Anti-Inflammatory
There are many anti-inflammatory ingredients in this chickpea recipe. Chickpeas on their own are a healthy food, as they’re nutrient-dense, have a low glycemic index and contain both protein and fiber.
But combine those with spices like turmeric and cumin, fresh herbs, scallions and garlic as well as omega-3-containing flaxseed, and this fast side dish becomes a threat to chronic inflammation.
If you have a problem with nightshades, you can omit the crushed red pepper.
Of course, we’re all different in which foods we can and cannot tolerate. However, overall, this recipe can be a great addition to an anti-inflammatory diet and we hope you enjoy it!
Remember that to reduce inflammation, it’s not just about what you eat, but how you eat and cook it and what else you do in your life? See, we can’t be eating these at one meal and having candy with every meal and expecting results.
We hope you enjoy these as a side or as part of something like these lettuce chickpea wraps.
- Yield: 2
- Prep: 2 minutes
- Cook: 5 minutes
- Total: 7 minutes
Ingredients
- 12oz/340g chickpeas, canned, drained and rinsed
- 1 spring onion, chopped
- 1 tsp turmeric
- 1 tsp cumin
- 2 garlic cloves, minced
- a tbsp of fresh oregano leaves, chopped*
- 1/2-1 tsp crushed red pepper (optional)
- 1 tbsp flax seeds
- 1 tsp olive oil
- 1 tsp nigella (black cumin - optional)
- salt, black pepper, lemon juice to taste
Method
- Add the chickpeas with some water (2-3 tbsp) to a pan and add turmeric, cumin, crushed red pepper (optional). Stir to coat at medium-high heat (about 2-3 min)
- Make sure there is almost no water, then add the rest of the ingredients - olive oil, chopped scallion, garlic, cumin, flax seeds, oregano leaves, lemon juice and stir for a minute or two. If desired, sprinkle some black cumin seeds as well (they have great anti-inflammatory benefits).
- Turn off the heat and cover with a lid for 1-2 minutes. Have a taste and if needed add some salt, pepper and lemon juice.
- Serve as is or add to salads, bowls or these wraps.
Notes
*or other fresh herbs like mint, thyme, parsley or basil (can add more if you want),
