Chill Out with Chickpeas: Chickpeas to help relieve stress? Yes! In fact, chickpeas are a good source of tryptophan, an essential amino acid that your body needs to make protein. High-tryptophan foods play a role in boosting your mood, and tryptophan is even used therapeutically to help treat anxiety, depression and sleep disorders.
2 15-oz BPA-free cans unsalted chickpeas, drained and rinsed (TRY: Eden Organic Garbanzo Beans)
2 cups low-sodium vegetable broth
2 cups roughly torn kale leaves, tough stems removed
2 cloves garlic
15 oz light coconut milk (about 1¾ cups)
1 tbsp curry powder
1 tsp ground cumin
1 tsp raw honey
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
4 whole-wheat pitas, cut into triangles and toasted
In a blender, combine chickpeas, broth, kale, garlic, coconut milk, curry powder, cumin, honey, salt and pepper. Purée until completely smooth, about 30 seconds. Transfer to a medium pot and heat on medium-high. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Divide among serving bowls and serve with pitas.
Serving Size: 1 1/2 cups soup and 1 whole-wheat pita
Cell Regenerator: Chickpeas are an excellent source of protein, vitamin B6 and folate, which is also known as vitamin B9 or folic acid. Just 1 serving of our falafel sandwich provides almost half of your daily value of folate, a key player in building blocks of DNA and RNA, which are essential for rapidly growing tissues (like those of a developing fetus) and rapidly regenerating cells (like red blood cells and immune cells).
Hearty, nourishing chickpeas make this a soup that’s satisfying enough for a meal. The earthy flavors of the spices are reminiscent of a Middle Eastern dish and are brightened up with lemon juice and an optional topping of mixed herbs.
Be (deliciously) stress-free: Just 1 orange contains enough vitamin C to meet your daily requirement. Vitamin C plays a key role in immune-system health and may help your body manage stress – so when you have a lot on your plate, make sure you’re getting enough!
This simple Moroccan chickpea salad is hearty enough to stand on its own for a no-cook dinner, and if you have any leftovers simply pack them for work tomorrow – a marinated dish such as this often tastes even better the next day!
Keep your family far from boredom by changing up our curried soup each time you make it. Try stirring in 1 cup of cooked quinoa or brown rice, 8 ounces of cooked and shredded chicken (skinless, of course) or 8 ounces of cubed firm tofu.