Spicy Green Beans, Chickpeas and Ginger

dairy-free; gluten-free; sugar-free & yeast-free

Serves 4 to 6

2 tablespoons (30 ml) olive oil
½ teaspoon (2 ml) fennel seeds
½ teaspoon (2 ml) fresh root ginger, grated
2 fresh chillies, seeded and finely sliced
½ teaspoon (2 ml) turmeric, ground
1½ cups (375 ml) cooked chickpeas
4 cups (400 g punnet) green beans, washed, trimmed and each cut into 3
2 tablespoons (30 ml) purified water
1 teaspoon (5 ml) herbal salt

2 tablespoons (30 ml) freshly-squeezed lemon juice

Method

1. In a saucepan heat the olive oil, fennel seeds, ginger, and chillies for 30 to 40 seconds.
2. Add the turmeric and fry very briefly.
3. Add the chickpeas and stir-fry for 4 to 5 minutes.
4. Add the chopped green beans and water.
5. Put the lid on and cook for 8 to 10 minutes or until the vegetables are cooked. You may need to add more water.
6. Add the salt and lemon juice, remove from the heat and serve

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