Garbanzos & Pepitas Bravas
I recently had a chance to travel to Puerto Rico, the enchanted Island where I grew up and learned to fall in love with cooking. I had a chance to visit with family and take a trip through memory lane. One ingredient I remember my mother using very often is garbanzos, also known as chickpeas.
Garbanzo beans (chickpeas) are a rich source of much needed it nutrients. They are packed with protein, fiber, iron, folate, copper, manganese and more. I like to use them as my preferred plant-based protein for vegan and vegetarian recipes. Their high fiber and low glycemic index qualify them as a great ingredient to help support blood sugar levels by slowing down carb absorption.
A recent 12-week study revealed a significant reduction of insulin levels for 45 individuals, during a fasting period. Study participants consumed 728 grams of garbanzos per week. Chickpeas are also recommended to reduce risk of inflammatory diseases like diabetes and heart disease.
My Garbanzo & Pepitas Bravas recipe was inspired by a recipe my mom used to make often She used to season and sauté for a flavorful and crispy garbanzos snack. I added cayenne pepper and cinnamon for a spicier finish.
My original recipe uses for sauteing a mix of extra virgin olive oil with a bit of coconut oil to increase smoking point and flavor. You can use avocado oil instead. Avocado oil has a higher smoking point and would be perfect for this recipe.
I hope you try it and make your own version. for even higher anti-inflammatory effects, you can also add garlic, ginger, turmeric and even apple cider vinegar for your very own version.
Garbanzos & Pepitas Bravas
2 portions 588 Calories
15 minutes prep time
2 cups Chickpeas (Soak dried chickpeas for 8 hours. change water and boil until tender. )
2 Garlic cloves
1/4 cup Sunflower Seeds
1 tbsp Shallot (if no shallots, use red onion instead. )
2 tbl. Extra Virgin Olive Oil
1 tbsp Coconut Oil
1 tsp Dried Basil
2 tsps. Cayenne Pepper (Add more for more heat)
1 tsp Sea Salt
1/2 tsp Black Pepper
1/2 tsp Cinnamon
2 tsps. Chia Seeds
1/4 cup Lime Juice
Directions
Bring to temperature Extra Virgin Olive Oil & Coconut Oil on medium temperature on a non stick pan.
Add shallot and garlic. Saute for 3 minutes on medium temperature.
Add pepitas (sunflower seeds) to pan and saute for one minute.
Add garbanzo beans (Chickpeas).
Add basil, salt, pepper, cayenne pepper and cinnamon. Mix well and cook medium high for 3 minutes.
Remove from heat. Plate and top with lime juice and Chia seeds
Serve with a refreshing 16 oz glass of ice water and 1/4 cup lime juice.
