Chickpeas are high in fibre and proteins. They have both soluble and insoluble fibre. This makes them a good ingredient not just for maintaining a healthy digestive system, but also to keep under control the levels of cholesterol and sugar in the bloodstream. They are especially rich in potassium, calcium, magnesium, iron, and vitamin B6. This composition makes chickpeas a great addition to the diet to help the body fighting stress.
Chickpea and buckwheat tacos with marinated aubergines
7 tbsp chickpea flour
7 tbsp buckwheat flour
2 medium-sized aubergines
1 tsp extra virgin olive oil
1 tsp tamari
1/2 tsp dried thyme
1/3 tsp garam masala
1/3 tsp ginger powder
a pinch of cayenne pepper
a handful of finely chopped red cabbage
juice of 1/2 lemon
approx. 40 g feta or goat cheese (use chopped cashews for a dairy free option)
To make the batter: in a medium-sized bowl, mix the 2 flours and enough water to get a batter similar to one for pancakes – mix well. Let it rest for 5-10 min. Stir until there are no lumps. Add more liquid if needed. Heat a frying pan, preferably a non-stick one, on a medium heat with ½ tsp of ghee or olive oil (find here the recipe for ghee). Use 2 tbsp for each taco, moving the pan until the batter is evenly distributed. Cook each taco until it can be easily flipped with a spatula.
To make the marinated aubergines: mix spices, olive oil, and tamari with the finely chopped vegetables. Massage with your hands for a couple of minutes. Let it rest for 20-30 min. in the fridge. Heat a pan and then add the aubergines, cook for approx. 5 min.
For the red cabbage: you can use it raw, with a splash of lemon juice or you can heat a little bit of olive oil in a pan, then add the red cabbage and stir for a couple of minutes, add the lemon juice and stir until there’s no liquid left. You can also use fermented red cabbage.
Add some aubergines inside each taco, then use some red cabbage and crumbled feta or goat cheese. (serves 4 – approx. 3 small tacos for each person).
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