For those who practice a vegan lifestyle, protein often primarily comes from beans and legumes. Your choices here are numerous. For example, black beans, kidney beans, pinto beans, and fava beans. Beans are so significant, that the capital of Peru is named after a bean, Lima (just kidding). In addition to being a healthful punch-packing burst of protein, beans are much less expensive than meat (particularly if that meat is relatively "high quality", organic, free range or grass fed). Plant-based protein is more easily digested by the body and doesn't carry the same threat as animal protein with regard to causing chronic illnesses such as heart disease, obesity, and diabetes. While the rise of the industrial food system has rendered many westerners unaware of how to prepare bulk beans and legumes, the process is easy, ancient, and well worth it. Buying a can of garbanzo beans either in a bag or in the bulk section of your local supermarket will not only save you money, it will result in enhanced flavor and the peace of mind of not having to concern yourself with issues such as: Does this can contain BPA? Tell your can opener to take a hike. You can do this! The following recipe is Pakistani. The dish is called Cholay, and it is made from Garbanzo beans.
- 1 pound of Garbanzo beans
- 2 large tomatoes
- 2 tsp. of paprika powder
- 1 tsp. of coriander powder
- 1 tsp. of cumin powder
- 1 tsp. of black pepper
- 1 tsp. of salt
- 1 tsp. of ginger paste
- 1 tsp. of garlic paste
- 2 Serrano peppers
- 1 Habanero pepper
- 1 bunch of mint leaves
- Soak your dry Garbanzo beans overnight.
- Add two cups of water to your beans in a pot. Chop your tomatoes and put them into the pot. Then put in your paprika, cumin, coriander, black pepper and salt.
- Cut Habanero and Serrano pepper and add them to the mixture along with ginger and garlic.
- Let it simmer over low heat for 30 minutes.
- Add your chopped mint and allow it to cook for an additional 10 minutes.