A perfect meal to support your thyroid for so many reasons.

Chickpeas are high in zinc which is critical to adequate thyroid hormone production. Additionally, since chickpeas are high in fibre, consuming these can help reduce constipation as a hypothyroidism symptom! Like other legumes, they are a source of lean protein which contributes to better thyroid health.

This curry is so colourful; you are eating a rainbow, which means that you are getting a wide range of phytonutrients, powerful antioxidants from 8 different varieties of vegetables as well as from the cumin, chickpeas and coriander. Not to mention the gut loving and blood sugar balancing fibre from all the vegetables and chickpeas.

Ingredients

  1. 1 tbsp olive or coconut oil
  2. 1 white or yellow onion diced
  3. 2 garlic cloves finely chopped or minced
  4. 2 cm fresh ginger finely chopped
  5. 1 mug pre-soaked and cooked chickpeas*
  6. 1 fresh tomato blanched and chopped
  7. 1 potato – peeled and chopped
  8. 200ml organic coconut milk
  9. 1 tsp ground cumin
  10. 1 tsp sea salt
  11. 1 fresh chilli whole with cross made on end or 1 dried chilli
  12. 1 medium courgette chopped into 1cm chunks
  13. ½ red pepper chopped into 1 cm chunks
  14. 150g fresh spinach
  15. Fresh coriander chopped to garnish

*Dried chickpeas are preferable to tinned for many reasons:

  • More economical
  • Have a more natural flavour as not soaked in preservatives
  • Canned chickpeas contain high amounts of potassium – caution for people on certain medications such as bet-blockers
  • Soaking removes some harmful substances
  • Soaking helps break down ingredients that can cause gastrointestinal discomfort
  • Food cans are lined with some form of plastic (to preserve the food longer) which can leach into the food

You will need to soak overnight and cook before using.

  1. To soak add 120g (equivalent to 400g tin) dried organic chickpeas to a glass bowl and cover with filtered water approximately 2 inches above the chickpeas. You may need to add more water as the chickpeas absorb the water.
  2. I add 1/2tsp bicarbonate soda. The baking soda makes the water more alkaline, which softens the chickpeas more quickly (breaks down the pectins)
  3. Once soaked, rinse and drain the chickpeas
  4. Place in a saucepan, cover with water, bring to the boil, cover and simmer for 1 hour. Be sure to keep an eye on the water levels so the pan doesn’t boil dry.
  5. The cooked chick peas will keep 3-5 in an airtight container in the refrigerator.

Directions

  1. Sautee the onion, garlic and ginger for approximately 5 minutes in coconut oil
  2. Add the rest of the ingredients up to and including chilli.
  3. Bring to boil and simmer for approximately 25 minutes until potatoes and chickpeas are soft.
  4. Keep an eye on liquid levels and add a little water if necessary though shouldn’t be needed.
  5. After 25 minutes add the courgette and red pepper cooking for a further 5 minutes.
  6. After 5 minutes add the spinach cooking for another 5 minutes.
  7. Serve and garnish with fresh coriander.
  8. You can serve this on its own or with animal protein such as a chicken fillet.