Morroccan Chickpea Soup is a tasty and delicious vegetarian and vegan soup with basic ingredients that are gluten free. This soup is hearty and healthy, full of flavour and plant protein, and only takes 20 minutes to make. It will leave you feeling full and satisfied.
Traditional Chinese Medicine (TCM) knows which herbs and foods can bring back life to a weakened organ or meridian. Balance is the key to health. Chickpeas can benefit the pancreas, stomach and heart.
Chickpeas may be helpful for symptoms such as fatigue, dizziness, shortness of breath and a pale face which indicate a Qi Energy deficiency (depleted energy and vitality) and an imbalance of the spleen. The spleen is important for digestion and therefore plays a vital role in the production of Qi energy. Chickpeas are a useful food choice.
Chickpeas or garbanzo beans are easy to digest, build up digestive strength, are warming and nourishing. They are packed with vitamins and nutrients, are a good source of zinc and folate, low in fat, and full of fibre which is ideal for gut health. Chickpeas are a neutral food which are suitable for any TCM body type.
The tomato based broth is good for the spleen and stomach, and aids digestion. Tomatoes are rich in lycopene, which is an antioxidant.
This easy pumpkin soup is a very quick and nutritious one pot dish.
According to Traditional Chinese Medicine (TCM) theory, Autumn is the season associated with harvesting what we have grown and storing produce for the upcoming winter. The days are still warm, windy and dry, but the evenings begin to cool more than in summer.
We want to take particular care of the Lung and Large Intestines during Autumn. Both these organs desire to be moistened so that the Qi energy can flow gently through them.
Root vegetables are usually abundant and my favourite pumpkin soup can help to warm and nourish the Stomach and Spleen, as well as moisten the Lung and Large Intestine.
It is a very quick, easy and nutritious one pot dish.
Growing up my mother used to make this a lot, so I feel very nostalgic about this Mattar Paneer recipe. My mother was into healthy cooking even before it was a trend and used to favour brown rice over white, whole grains over processed flour, and while our fridge was overflowing with fruits, bitter gourd and okra – chips, ice cream, cake and chocolate were never to be found. So it doesn’t surprise me that she found a “healthy” substitute for paneer which is a very rich dense cheese made in India.
So, for this Mattar Paneer recipe you can either use paneer, (found in any Indian store) or fresh low fat ricotta which you can find in any deli. While this dish is on the rich side, it is healthier than what you could expect to find at an Indian restaurant due to the lack of cream. Since this version is fairly spicy, you may want to reduce the quantities of clove, cardamom, chilli powder, and garam masala for a milder flavour.
The spices in traditional curry have many healthful properties and the rush of heat you experience is a sign that they are stimulating your energies. Turmeric is not only good for cleaning blemishes from your skin, it is also used in treating many internal complaints.
Vegetarian curries are flexible dishes which are great for using up leftover vegetables because you can substitute any vegetable you choose for the ones in the recipe and vary the quantities. When you are making substitutions remember to add the firmest vegetables first as they are the ones which will need to cook for longer.
Side dishes are a great addition to your meal as well and add variety and flavour.