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We are very proud to have our own Asian chickpea recipe created by Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.
Cook the rice and quinoa mix according to the packet instructions and set aside. Heat a splash or two of water in a wok and saute the shallots and garlic. Stir fry a few minutes then add the Seaweed Agogo mix, the spices and shoyu along with ¼ cup water. Stir fry together briefly. Add the chickpeas and continue stir-frying until they are covered with the seasonings. Cook for about 7 to 10 minutes. If the pan becomes too dry, add some more water. Remove from the heat, stir in the fresh lime juice, coconut milk and chopped coriander. Transfer the cooked grain to a large bowl then fold in the chickpea mixture.
Serve with your choice of fresh salad greens or steamed kale.
Note: The combination of kombu and turmeric in the Seaweed Agogo Asian Herb mix creates a robust flavour unique to the Umami, the savory flavour found in kombu, is regarded as one of the five basic tastes. Turmeric with its most active compound curcumin have many scientifically proven health benefits, such as the potential to prevent heart disease, Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.