Escape the winter cold and cozy up with a hearty serving of chana masala and watercress. Chickpeas are packed with fiber and iron, making them an excellent substitute for more traditional high fat proteins. Chickpeas also contain high amounts of magnesium and folate, which aid in lowering cholesterol and strengthening heart health.
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- ½ onion, diced
- One 16-ounce can chickpeas (also called garbanzo beans), or 1 ½ cups cooked chickpeas plus ½ cup water
- Juice of 1 lemon (about 2 tablespoons)
- ½ teaspoon curry powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- 1 large bunch or 2 handfuls fresh watercress, trimmed
- Heat the oil in a large skillet or sauté pan over medium heat. Add the onion and garlic, and sauté until soft, 3 to 5 minutes. Add the chickpeas straight from the can, including all the liquid. Add the lemon juice and spices, cover, and simmer, stirring occasionally, adding more water if needed, until the chickpeas are browned and soft, 10 to 15 minutes.
- Reduce the heat, add the watercress, and cover. Cook until the watercress has wilted, 2 to 4 minutes. Serve immediately.
As originally published in Dr. Perricone’s Forever Young Metabolic Diet