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Macrobiotic Chickpeas (Garbanzos) With Watercress Recipe

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Macrobiotic Chickpeas (Garbanzos) With Watercress Recipe
This is a favorite quick global macrobiotic recipe of mine. The sweetness of chickpeas is a really pleasant contrast with the watercress, and sweet curry spices give a great ethnic twist. White beans can be substituted for the chickpeas.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cups cooked chickpeas or 2 cans organic chickpeas in water
  • 2 teaspoons mild curry powder
  • 1 teaspoon ground cumin
  • pinch of sea salt
  • 2 large bunches of watercress or sweet pea tendrils (shoots), rinsed

Preparation:

Heat olive oil in a sauté pan over medium flame. Cook onions until soft, about 5 minutes.

Add chickpeas, (if using canned, drain and rinse). Add the curry, cumin, and salt, cook one minute, and add 1 cup of water.

Cover and simmer about 10 minutes, stirring occasionally, adding more water if the mixture becomes dry.

Add watercress, toss gently, and cover. Allow watercress to wilt for 2-3 minutes.

Serve immediately.

Serves 4-6

Copyright 2009 by Jen Hoy

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