I’ve started to get creative with recipes and decided to give this combo a go – and it was so tasty we’ve had it several times since. It’s based on a Thai dish but my version omits the fish sauce, because we don’t want to eat the extra glutamate. I highly recommend it!
- 115g cooked chickpeas*
- 1-2 medium red chillis, seeds removed and finely sliced
- 2 medium cloves of garlic, crushed and sliced
- 2 spring onions, finely sliced
- Several stems of basil or holy basil, leaves removed and stems discarded
- 1 tbsp coconut oil
- 1 tsp coconut sugar
- Salt* & pepper
*We buy organic raw chickpeas from BuyWholeFoods.com. Some people can react to beans so proceed with caution.
*We use Himalayan rock salt, as it’s full of minerals and doesn’t have any anti-caking agents
Melt the oil and add the garlic, chilli and spring onion, gently frying until starting to soften.
Add the chickpeas and continue to stir fry. When heated through sprinkle over the sugar, salt and pepper and stir. Finally, add the basil and stir until wilted.
Serve with some freshly stir fried vegetables.
How does this help to reduce inflammation?
This dish contains anti-inflammatory coconut oil as well as antioxidant garlic, basil, spring onion and chilli.
Chickpeas are really high in fibre, which helps support digestion and increases healthy gut bacteria.
Chickpeas also help to stabilise blood sugar levels, thus preventing spikes in insulin by providing a sustained source of energy.
And last – but not least – for those with histamine intolerance, chickpeas prepared from raw are high in diamine oxidase (DAO) the histamine degrading enzyme.
Want to learn more about the amazing health benefits of chickpeas?
Check out this article by Dr Josh Axe: Chickpeas nutrition benefits the gut, heart and more
To read more about how chickpeas can benefit those with Histamine Intolerance, check out Yasmina Ykelenstam’s article Beanz Meanz Antihistamines on her blog Healing Histamine