This is one of our favorite recipes to add to a salad, or as a side dish or snack. It is packed with protein, fiber, manganese and folate. Chickpeas help with weight management, as well as, protecting our colon health.
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According to The World’s Healthiest Foods research
Garbanzos are a food you definitely want to keep on your “digestive support” list—especially if you are focusing on the colon. Between 65-75% of the fiber found in garbanzo beans is insoluble fiber, and this type of fiber remains undigested all the way down to the final segment of your large intestine (colon). Recent studies have shown that garbanzo bean fiber can be metabolized by bacteria in the colon to produce relatively large amounts of short chain fatty acids (SCFAs), including acetic, propionic, and butyric acid. These SCFAs provide fuel to the cells that line your intestinal wall. By supporting the energy needs of our intestinal cells, the SCFAs made from garbanzo fibers can help lower your risk of colon problems, including your risk of colon cancer.
That’s great news for all of us, especially those of us with compromised digestion due to gluten intolerance!
For this recipe, I use my Curry Powder for post gallbladder surgery. You can also use regular curry powder if tolerated.
Ingredients
*2 cans Garbanzo beans (chickpeas), drained *1/2 teaspoon Himalayan Pink Sea Salt or Celtic Sea Salt *1/2 teaspoon garlic powder or 1 large garlic clove, minced *1/2 Tablespoon Curry Powder *1 Tablespoon Coconut Oil
Instructions
- In a medium mixing bowl, combine the drained chickpeas with the curry powder, garlic and salt.
- In a large skillet, add the coconut oil and the chickpeas.
- Sautee the chickpeas for approximately 10-15 minutes stirring occasionally to lightly brown all sides.
- Serve warm or cool. Stores in an airtight container for up to 4 days.
bon appetit
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