Using ginger in this chickpea salad recipe is a nice change from the garlic we usually use, and it has lots of nutritional value as well. It boosts HDL (good) and lowers LDL (bad) cholesterol and is anti-inflammatory, which helps arthritis sufferers. Chickpeas are very useful in healthy vegan recipes.
Prep time: 10 minutes
Cooking Time: 20 minutes (plus 2 hours for dried chickpeas)
Time from start to eating: 30 minutes
Makes enough for 4.
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This transcription will have some mistakes because it is partially automated.
Hello and welcome to freshly served the healthy vegan cooking show. I’m Heather and today we’re gonna make some Ginger Chickpeas. Now garlic is used a lot of times in North American cooking, ginger is not used quite so often and it has a ton of excellent health benefits also known as well.
So, what I’ve done is, I’m starting with some dice onions and some minced ginger, just cook it away in this pan back here.
They starting to look nice and soft and the smell of ginger is coming out from the pan and that’s how it helps when things are done and it’s time to move on.
So, what I’m gonna do is take my chickpeas which you can use canned or you can use dried and cook yourself. I got some canned here today because I ran out of time.
And that’s ok. The dried ones are so good you can cook it yourself but they take quite awhile. You have to soak them overnight and then they need to be cooked for at least two hours for them to soften up.
So just stir them around in with the onion and ginger. And then the next thing I’m adding in here are some green peas which made the pan sizzle because they were frozen and so when the water from them hits the pan it really makes a big sizzle.
Now frozen are not as good as fresh so if you have access to fresh peas go for it but frozen are the next best after fresh before canned.
They hold in the nutrients better than canned and the frozen peas are frozen within a little while after they’ve been picked which also means that they are fully ripe whereas if you buy some fresh peas that have been imported from like Chile they might not be as fresh as some that have been frozen from your area which is an interesting thing to consider. They’ll have more nutrients if they’re picked when they are ripe and then frozen by the next day they’ve been shipped half way across the world.
With the fresh or the frozen the next thing is that they don’t really have to cook here even with the chickpeas they are already cooked.
So we can threw things together pretty quickly, what I’m gonna do is get some tamari on here which acts as salt and as flavor goes nicely with the ginger. Tamari is a version of soy sauce so if you can’t find tamari you can get soy sauce.
The tamari that I buy is naturally fermented so that’s why I used it instead of soy sauce. The fermentation process breaks down the sugar in the soy beans that is not digestible by our stomachs.
The next thing I’m going to add is some bok choy and I’m just gonna chop this up very quickly, throw it in the pan. They’re gonna get a little bit of steaming action from the tamari and a little bit of heat from the pan. You can even at this point just turn your pan off so mine is off now.
The pan will hold the heat for a little bit as well as the chickpeas and all you really want is to wilt this bok choy just slightly so that’s its a little bit of soft and tasting, get it nice and coated in that tamari and stir it to get contact with the bottom of the pan which is the hot part.
There’s our Ginger Chickpeas looking beautiful on the plate. This is such a simple dish once you get the chickpeas cooked and if you use canned even simpler. You can find the recipe for our Ginger Chickpeas at HealthyVeganRecipes.net
I’m Heather and this is Freshly Served.