As winter seems to drag on and on this year with each new snowfall, I've been feeling the need to get warmer and cozier and to slow down. This Slow Cooker Butter Chickpea dish is a meal I've been turning to a lot over the last few months because it warms me up and is quick and easy to make for those nights where I just don't have the energy for cooking. The tiredness has been growing day by day as my due date is slowly approaching. I know this is a meal that I will be making a lot once the baby is born as cooking will be the last thing on my mind.
A few notes on some of the healing properties of this dish:
Ginger is an antispasmodic and can help calm and relax the body. It is antiviral, antibacterial and anti parasitic. It reduces inflammation and increases circulation. It has more than 60 trace minerals and helps enhance the body's production of vitamin B12, an extremely important vitamin for stress reduction and fertility. It is helpful at curbing nausea if you are in your first trimester.
Garlic is a sulfer containing plant from the onion family which helps support the detoxification activities of the liver, and detoxifying the liver helps to balance hormones. Garlic's active ingredient, allicin, is an antibiotic that has been shown to help with viruses and staph and strep bacteria. Use it as part of any healing diet. Garlic contains antioxidants (especially vitamins C and A and selenium) that boost the immune system and protect us against allergens and pollutants.
Cilantro has good quantities of calcium, phosphorous, potassium, sodium, magnesium and beta carotene. It has beneficial stomach properties and eases digestive problems such as nausea and vomiting. It can be helpful with fevers, purifies the blood and strengthens the heart. It has been called the ‘poor mans chelator’, which means that it has a talent for drawing out heavy metals from the body and helping to excrete them.
Slow Cooker Butter Chickpea
-1Tbsp olive oil
-1 medium size onion, diced
-4 garlic cloves, minced
-1 can coconut milk
-2 cups crushed tomatoes
-1Tbsp garam masala
-1Tbsp curry powder
-1Tbsp freshly grated ginger
-2tsp chili powder
-1/2tsp black pepper
-2 28oz cans chickpeas, rinsed and drained
-handful chopped cilantro, for garnish
-wholegrain pita bread, naan bread or brown rice for serving
1.Place all ingredients except cilantro in your crockpot. Cook according to your crockpot instructions (about 4-5hrs on low heat).
2.Serve butter chickpeas with fresh cilantro and warmed pita or naan bread.
Love and light, xo