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Chickpea curry solanum | alkaline/neutral
Meat Replacer | Free From Soy Wheat Diary & Gluten
Delicious simple, easy recipe, meal ideas, zero fuss, hearty, filling family dish
Where to get chickpeas?
I get my chickpeas from either ‘wholefoodearth’ or you can just type in ‘orgainc chickpeas’ on the net and remember to look for organic as these tend to be more alkaline
Ingredients: Mince meat:
1 cup walnuts
1/4 cup mountain spring water
1/4 sea salt
1 tsp thyme
A drizzle of walnut oil
1/2 tsp sea salt
1/2 tsp paprika
2 tsp seasoning blend ( see below or make your own blend! )
1/2 tsp cloves
Chickpea curry solanum;
5-6 cups cooked chickpeas
2 tsp seasoning blend ( see below )
1 tsp thyme
1 tsp sea salt
2 tsp dill
1 tsp paprika
400g passata ( solnum (plum tomato’s))
A drizzle walnut oil
1 tbsp coconut aminos
1 oregano
1 tsp basil
1 cup mountain water
Brazil cream:
1 cup brazil nuts
1 cup mountain water
1/2 tsp sea salt
Toppings:
Nigella seeds
Cilantro
Sesame seeds
Coconut aminos
Seasoning blend: ( mix together in a tub & use anytime! )
3 tbsp onion powder
1 tbsp ground ginger
1 tbsp dried thyme
1 tbsp black pepper
1 tsp cayenne pepper
1 tbsp coriander leaf
How To Create:
In 3 seperate bowls in boiling water soak chickpeas, walnuts & brazil nuts for 5-15 mins, rinse well, then set aside
Now cook the chickpeas until soft & tender, then set aside
Let’s make walnut meat! Blend walnuts, mountain water & sea salt together, to a pan add walnut oil, thyme, walnut meat, sea salt, paprika, seasoning blend & cloves, then combine the flavours together, cook the walnut meat until a nice brown colour, then set aside.
To the same pan add the cooked chickpeas, seasoning blend, thyme, sea salt, dill, paprika, then stir to combine the flavours, add passata ( solanum ) walnut oil, coconut aminos, oregano, basil & mountain spring water, then stir & simmer with the lid on for 20-25 mins
Let’s make the brazil cream! Blend Brazil nut’s, mountain water & sea salt together until smooth & creamy consistency, then set aside
Now let’s plate up! To a plate add the chickpeas curry solanum, add the mince meat on top of the chickpeas, next drizzle the brazil cream over the mince meat in a up & downward triangular motion & then another up & downward triangular motion ( or better still get creative! ) Next let’s sprinkle nigella seeds over the top of the mince, add cilantro leaves around the plate, add a sprinkle of dill, sesame seeds, coconut aminos
Pour the brazil cream in to a small bowl, top with a sprinkle of chili, serve, enjoy!