With many people these days looking to increase protein in their diet, chick peas have been found to be a low fat complete protein food.  As well as being a good source of protein they are an excellent source of fibre, folic acid, manganese, iron, magnesium, copper and zinc. Because chick peas may help to improve blood sugar levels they are a good food to be included in the diet of diabetics or someone suffering insulin-resistance.

Chick peas have a delicious nutty flavour with a texture which is quite starchy.  To cook dried chickpeas it is best to soak them overnight (as least 10 hours) which will lessen the cooking time and make them easier to digest. After soaking, drain and wash the chickpeas. Cover the chickpeas with water, boil rapidly for 10 minutes, then reduce the heat and simmer until chickpeas are soft – this will take at least an hour.

When cooking chickpeas I suggest you cook more than you need as they freeze really well and it means you have them on hand for other dishes you might like to cook. Generally you will find 1 cup of dried chickpeas will cook up to 2 1/2 cups. The other option is to buy canned chick peas which for some, may be more convenient.

Ingredients: 1 can Honest to Goodness organic (425g) Chickpeas drained, 1 cup Natural Road Almond Meal, ½ cup Natural Road Linseed Meal, 1 cup Natural Road Savoury yeast flakes, 1 cup grated carrot, 1/2 cup diced red onion, ½ cup chopped fresh basil, 2 tbsp Plenty Aust Extra Virgin Cold Pressed Olive Oil, 2 eggs, 1 cup Lotus Organic Quinoa Flakes

Method: Blend all ingredients in food processor into a paste. Mould into patties, coat in quinoa flakes and lightly fry. Serve with tomato avocado salsa (Combine 3 ½ cups diced tomatoes, 1 cup diced avocado, 1 tsp fresh lime or lemon juice, 2 tbsp chopped fresh basil, ½ tsp finely chopped garlic, ½ tsp olive oil, pinch Himalayan Rock Salt)