Peanut Buttered Chickpeas With Carrots
I was looking for some creative ideas when I wandered into my kitchen this evening. You have a bundle of ingredients that have provided you with a beautiful delight previously.
But you figured you want something different other than that beautiful delight with the exact same ingredients.
Wierd, I know. Why would someone not re-visit a recipe with a beautiful outcome?
That’s difficult to explain, but creativity is what makes food exciting. Food preparation should not be a boring exercise.
I describe my kitchen as a laboratory. I love crafting recipes right in there after working it out in my head what I would like to create.
Sometimes it works, sometimes it doesn’t but that’s what makes the whole process exciting.
So I thought, how about I use the same ingredients that I used to make the plummed peanut butter hummus and make a different dish altogether.
And why not. To cut a long story short…That is how the peanut buttered chickpeas with carrots recipe was born.
What do we need to make the Peanut buttered chickpeas with carrots?
Canned Chickpeas (drained) X 3 cans
Carrots X 4
Red Onion X 1
Peanut butter (Crunchy) X 3 tbs
Plums X 3
Cumin X 3 tbs
Paprika hot X 3 tbs
Black pepper X 2 tbs
Rapeseed oil X 3 tbs
How to make the peanut buttered chickpeas with carrots
>> Slice up your red onions, carrots and plums into small pieces. It is important the size of the carrot pieces are comfortable chewing sizes, because that is part of the excitement of this meal when you are munching it.
>> Add the rapeseed oil (or whatever cooking oil you prefer) into your skillet or wok. Turn on heat.
>> Add the red onions to the oil once it has heated up. Stir and allow the onions to become tender.
>> Pour in the drained chickpeas and stir together thoroughly. Allow to cook for about 4 minutes whilst stirring intermittently.
>> Add the carrots and stir together. Allow to cook whist stirring intermittently for about 2 minutes.
>> Add all the seasoning agents – the cumin, black pepper, hot paprika and salt and stir together thoroughly for about 1 minute. It is important to add enough salt, otherwise you will have that “there’s something missing” feeling when eating this meal. Add and taste each time to see if you have “arrived”.
>> Add the crunchy peanut butter and stir together to allow the peanut butter to uniformly coat the contents of the pot.
>> Now add the sliced plums and stir together for about 1 minute and half and turn off heat.
That’s it, your peanut buttered chickpeas with carrots is ready to be served.
Enjoy the warmth and tenderness of the chickpeas and the crunchiness of the carrots that gives you an exciting feeling as though you are crunching on peanut pieces rather than carrot pieces. It’s lovely!
Blood sugar friendliness of the peanut buttered chickpeas with carrots? I got a reading of 6.6 mmol/l (118.8 mg/dl) 1 hour post-meal. Not bad at all!
Suggested further reading:
3 Unique Veggies That Fight Abdominal Fat?