I’ve realized I have a somewhat obsessive personality when it comes to many things in life. Most currently: coconut. I want to eat it all the timez. I’m actually in the midst of finalizing a recipe for some bomb coconut and lemon waffles, and if the gods favor me so, should be posting later this week. I think I’ve gone through 4 revisions of the dang thing trying to get it right. Baking is sorta like a wild horse you have to tame. It goes crazy, bucking all around, throwing you this way and that, and it’s all you can do to hold on but as soon as you give it some treats and comb its hair and tell her she’s pretty, she turns all gooey on you. Or something along those lines. Anyway…
Chickpeas have always been a favorite of mine too. I think they’re pretty versatile and you can do just about anything with them, including blondies (!), which I’m determined to try sometime in the near future. The thing about chickpeas, and I mean the canned variety, is that they’re super handy and can be tossed into all sorts of things at a moments notice. This recipe just sorta happened one day when I was super starving for lunch. I wanted something creamy, nourishing, and warming. The chickpeas + coconut milk + garam masala all seemed to fit the bill. It was exactly what I needed– super earthy and comforting with just the right amount of richness from the coconut milk, and very nutritionally sound with a balanced proportion of protein to carbs to healthy fat. I am neurotic when it comes to making sure everything I eat has the right nutritional value because uh, muscles don’t grow on trees!
I don’t think I’ve mentioned it but my sister and I have formed 2missfits, a fitness Instagram account where we post workout videos, fitspo, and clean eating recipes. So if you’re into that kinda thing, swing on over and say hello!
// Chickpea and egg white sautÃ© with garam masala + coconut milk
Serves 1 person heartily, serves 2 as a very light meal
2 teaspoons coconut butter/oil
1- 15.5 ounce can chickpeas, rinsed and drained well
1/2 cup egg whites
1/4 cup coconut milk
1/4 teaspoon garam masala
S + P, to taste
A couple handfuls of baby spinach
Feta cheese, to sprinkle on top
Fresh cilantro, to garnish
// In a small sautÃ© pan add the coconut butter/oil and let melt over medium heat. Tumble in the chickpeas and let them warm through, just a few minutes. Pour in the egg whites and scramble with a spatula. When they’re cooked all the way through, add the coconut milk, garam masala, s + p, baby spinach and mix together gently. Put a lid on and let this simmer for just a few minutes and to allow the baby spinach to wilt a little. Check for seasonings. Serve in a bowl and top with feta cheese and fresh cilantro. Enjoy!