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Warm Chickpea Summer Salad

The trillions of microflora that can be found in the gut play an essential role in supporting strong immune and digestive systems. At any one time, your gut can contain 1.5kg of bacteria. Giving them some TLC is pretty darn important in my experience, especially if you’ve had a recent course of antibiotics. I’ve joined forces with Bio Kult, bringing you a fibre-rich recipe to pimp up your pipes (see cookery demo at the bottom of this post) .

Fibre is a good source of fuel to get the party started for your gut’s metropolis of microflora. That, and a good serving of natural yoghurt on top. If you’re interested in learning more about the brilliance of our very own internal ecosystem, then I highly recommend Gut by Giulia Enders from your local book store. It’s so incredibly witty, intelligent and informative. Plus, it might just change your life.

Serves 6-8 as mains or side dish

2 tablespoons butter, ghee or olive oil
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
2 large onions, diced
6 fat cloves garlic, peeled and minced
1 fat thumb-sized piece of ginger, peeled and minced
1 tin chopped tomatoes
2 teaspoons ground curry powder
2 tins chickpeas
500g rainbow chard, baby spinach or cavolo nero, sliced
Natural yoghurt, to serve

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Heat the butter over a hot flame and tumble in your cumin and mustard seeds. As soon as they start to pop (30 seconds), turn down the heat and add the onion. Sweat for 10 mins until softened before adding the garlic and ginger. Cook and stir for another 3-5 minutes until the onions have caramelised and before the garlic burns. Pour in the tin of tomatoes and cook down for 5 minutes until thick (see video above).

Parachute in the curry powder, sliced greens, and the drained chickpeas. You can loosen up the dish by adding a little chickpea juice from the tin. The greens need a few minutes to wilt down into the dish. Cook for a further 5 minutes before seasoning, plating up, and serving with poppadoms or rice and natural yoghurt.

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