Vegetarian Low-Sodium Chickpeas, Spinach and Sweet Potatoes
Chickpeas are an excellent source of low-sodium protein, but the tinned ones have a lot of sodium. Raw chickpeas are easy to cook – soak them overnight and microwave them, then make hummus or falafels.
You can make other things like the chickpea and spinach dish that follows.It’s beautiful, colorful and tasty:
Soaked the chickpeas for 12 – 15 hours, then microwave them for 10 minutes or simply use the fresh vegetable setting on your microwave. Cool completely.
I prefer the chickpeas without the skins. These come off easily with a bit of practice – you kindof twist them between finger and thumb, and the skin separates completely. Watch TV or listen to a podcast as it is a boring job.
I packet of chickpeas – cooked and (if you like) skinned.
2 tablespoons olive oil
1 large or 2 small 1 onions
2 heaped teaspoons of minced garlic
1 heaped teaspoon of minced ginger
1 large lemon (grated skin + juice) and 1/8 cup more lemon juice
Brown the chickpeas and onion in the oil.
Add garlic, ginger and lemon zest.
Add lemon juice
1 tin salt-free tomatoes
Two 9 oz bags of baby spinach
3 cups very-low sodium coconut milk
Add the tomatoes and coconut milk, then stir in the spinach.
Scrape one medium sweet potato for each person – there should be almost no skin on it.
Place the sweet potatoes in a cloth bag and microwave them until tender.
Reduce the liquid in the chickpea mix until not too saucy.
Slice open a sweet potato on each place and serve the chickpea mixture over the sweetpotatoes.
You can add salt-free brown rice on the side.
I make a hot sauce with very hot peppers (wear gloves), lime juice, ground peanuts, sugar, no-salt, honey, lemon juice, coriander etc. I liquidize these and cook them and get Hilton or Greg to taste them until the sauce is good. I am not gonna taste that stuff!
Serve it with the chickpeas, sweet potatoes and no-salt brown rice and you have a well-fed Meniere’s patient.