Chickpeas with quinoa and zucchini
This is one of the simplest and most complete dishes, as it is made from pulses, vegetables and quinoa (the food of astronauts). The extra touch of flavour comes from the sweet paprika, which is also rich in iron.
As you can imagine from its ingredients, this stew provides a large dose of protein, which in the case of the quinoa contains all the essential amino acids.
It is also rich in fibre and carbohydrates and, as for vitamins and minerals, it contains vitamin A, C, folic acid, magnesium, zinc, calcium and potassium.
It also has a high content of omega 3 and omega 6, lecithin, carotenes, lycopene and coumarins.
All this makes it a very suitable dish to help lower and control cholesterol and triglycerides, with a filling and antioxidant effect, suitable for preventing hypertension and vascular diseases in general, beneficial for eyesight and for controlling blood sugar levels, and which also provides energy, supports the nervous system and helps eliminate fluids.
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- Step 1First of all we put the quinoa in a colander and wash it under the tap until the water comes out clear. We cook it over medium heat in a saucepan with twice as much water as in its volume and with a little salt. After 15 minutes, we left the fire and booked.
- Step 2Then wash the zucchini, peel it with the help of a peeler and cut it into cubes. We put it in a large pan with a little oil and let it be done little by little and evenly, taking care that it does not burn.
- Step 3When the zucchini is soft, add the chickpeas that previously we would have washed well, along with the quinoa, the soy sauce, the oregano and the salt. All this we remove so that it is mixed correctly and we leave it for about 5 minutes in the fire.
- Step 4Finally, we toss the paprika, we give a few laps so that it takes the taste, we extinguish the fire so that it does not burn, and we serve.