It seems like every week we hear about a new ‘superfood’ – something that is especially good for us. There are some that have not only stood the test of time but also keep coming up in new literature such as The Blue Zones: Lessons for Living Longer From the People Who’ve Lived the Longest.
I recently found a yummy superfood recipe that combines three of these nutrient-packed foods: chickpeas, kale and tomatoes.
Also known as garbanzo beans, chickpeas have many positive attributes:
Kale is also high in fiber and many vitamins and minerals such as vitamin K, iron, vitamin C, calcium and antioxidants which protect against various cancers. It also improves eyesight, is anti-inflammatory and removes toxins from the body like chickpeas.
Tomatoes have long been known for their high levels of lycopene which reduce free radicals that cause cancer. They are also high in many vitamins such as C, K, folate and the mineral potassium. Tomatoes improve eyesight, reduce blood pressure, relieve diabetes, improve digestion, stimulate blood circulation, reduce inflammation, constipation, cholesterol, skin problems and urinary tract issues.
If this litany of health benefits doesn’t make you want to try this superfood recipe, what will? And it’s really tasty too. Serve it cold like a salad or warm as a main dish or side dish. My book club lapped it up. Enjoy!!!
Takes: 45 minutes
In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally until the tomatoes break down and the sauce is thickened, about 25 minutes.
Stir the kale into the sauce and cook over moderately low heat, stirring occasionally until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino.
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