Something I recently learnt about the humble chickpea is that it contains the trace mineral. This little mineral helps your body utilise key nutrients, which promotes healthy skin, bones, thyroid function and blood glucose levels.
I've always loved chickpeas. Now I love them even more!
Just a few simple ingredients transform this humble little chickpea into a quick and light lunchtime snack.
(recipe from Real Food Kitchen by Dr Libby)
375g raw chickpeas, soaked overnight and rinsed well | 1 bunch of parsley, roughly chopped | 1 bunch of coriander, roughly chopped | 1 stalk celery, roughly chopped | 1 onion, roughly chopped | 5 cloves garlic, roughly chopped | 1 tbsp baking powder | 2 tbsp buckwheat flour | 2 tbsp ground cumin | coconut oil for shallow-frying
- Place chickpeas, parsley, coriander, celery, onion and garlic in a food processor and pulse until well combined. Season to taste.
- Add the baking powder, flour and cumin and mix well.
- Heat a frying pan with enough oil to cover the bottom. Mould the mixture into small balls and fry in the oil using a fork to flatten each ball as it cooks. When the discs are golden brown on both sides, remove from the pan and drain on paper towels.
Just a little note - eat them the day you cook them as they tend to dry out a little if kept any longer.