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This meal is spicy, gooey, crunchy, HEALTHY and 100% satisfying.
It started with a craving for curry, a can of cooked chick peas and some carrots. 15 mins later lunch was ready and my family was like "Whaaaat".
Loaded with anti-inflammatory Turmeric and anti-oxidant pomegranates, good fats that support a healthy metabolism (Coconut oil), vitamin C (in every ingredient), Beta-carotene (in you guessed it, the carrots but also the zucchinis), protein ( the chick peas) and a LOT of fibre. A super low-carb and very hearty vegetarian dish that gets you full of richness without the post-meal food coma.
1 can/jar cooked chickpeas, drained and rinsed
2 carrots, sliced thin
2 zucchinis, sliced thin
1 small head of broccoli (or anything from the cabbage family e.g red cabbage slithers!
Greens of your choice
1 cup of pomegranate arils (that's what the edible part of a pomegranate is called)
Fry the chickpeas in a teaspoon of coconut oil on medium heat and season with cumin, a lot of turmeric (2 tsp at least) and a sprinkle of ground cloves and cardamon (just whatever cool indian spices you have and like) for about 8 minutes. Dish them out of the pan into a plate to wait.
Add the carrots, zucchini and broccoli florets to the pan and sauté them on medium heat in some coconut oil and a dash of tamari or soy sauce.
When they're just soft enough (about 7 mins), turn off the heat and grate over some fresh ginger in the tiniest grater you have (really you're going for the fresh ginger juice sprinkling all over).
Assemble it all on a bed of greens and top with pomegranate arils.
Take a pic and hashtag bothsidesbuttered on the Instagram so I can feel like a proud Italian Mama and we can all live happily ever after.