As I have been exploring low Cholesterol recipes thanks to my sisters’ wise encouragement, I’ve been digging around in a fantastic book that she had called The Low Cholesterol Cookbook and Action Plan. This recipe is from that awesome book by Karen L. Swanson and is really a great piece for anyone looking to lower their cholesterol numbers on their own. It certainly doesn’t take the place of consulting with a medical doctor or nutritionist, but I bet you they will be happy to hear you have this book to give you guidance, no matter who you are and what stage in the process you are.
For me, with heart and brain challenges in our immediately health history, I’m trying to make some life changes. I’ll share the recipe and also how I’ve modified it but you can print or save the recipe as it was written and ignore me too!
- 2 (15 Ounce) cans chickpeas, drained and rinsed
- 4 garlic cloves, crushed
- 2 cups grated carrot
- 1 cup diced red onion
- 3 tablespoons olive oil
- Freshly ground black pepper
- 3 cups chopped mixed herbs such as parsley, cilantro, chives and basil
- In a large skillet or Dutch oven over medium heat, combine the chickpeas, garlic, carrot, red onion, and olive oil. Season with salt and pepper. cook for 10 to 15 minutes, stirring occasionally, until the chickpeas are crisped and some have split open.
- Remove from heat, stir in the herbs, and serve warm.
- **Did you know, adding a little spice to your diet is a delectable way to edge cholesterol levels downward. Many herbs and spices are high in antioxidant and anti-inflammatory activity, especially garlic, onion, ginger and turmeric. One teaspoon of freshly grated ginger could work well in this recipe with fresh parsley and chives.