Here at nécessité, we like offering you recipes that aid in your health journey that also may warm and nurture your soul. This healthy recipe offers an anti-inflammatory property that is known to be beneficial. Turmeric is anti-inflammatory.
Anti-Inflammatory means it helps reduce swelling or things that are inflamed. A lot (not all) of our health issues result from inflammation. Therefore, it may create havoc on our health in some form. The goal is to get rid of inflammation. This recipe is simple with a pleasant aroma, healthy and yummy this time of year. The versatility allows you to make it your own. Give thanks and enjoy. You are nécessité.
- One tablespoon of coconut oil (or canola oil)
- Two green onions, finely sliced
- Two cloves of garlic, minced
- 1/2 inch piece of ginger, peeled and minced
- 1/2 teaspoon ground turmeric
- Peel 1 unwaxed lemon, cut large enough to be discarded before serving
- A handful of fresh cilantro, roughly chopped (optional)
- 3.5 oz (100 g) green beans, roughly chopped (or any other vegetables)
- 15 oz (400 g) can of chickpeas, drained and rinsed
- 1 cup (230 ml) canned coconut milk
- 1/2 teaspoon agave syrup (or any other sweetener)
- One vegetable stock cube (ensure gluten-free if necessary)
- Salt + pepper, to taste
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Cooked brown or white rice
Method of Preparation:
- Heat the oil in a pan and add the spring onions, garlic, and ginger once hot.
- Fry for a few minutes until softened.
- Add the turmeric and lemon peel and fry until fragrant.
- Add the cilantro, green beans, chickpeas, coconut milk, agave syrup, stock cube, and salt + pepper, with enough water to roughly cover (I used 1 cup (250 ml).
- Bring to a boil and simmer on low heat for around 10 minutes.
- Discard the lemon peel and serve with rice.