Here’s a really quick and delicious recipe I developed using chickpeas, also known as garbanzo beans. I love them so much I literally could eat them every day! Served with a whole grain rice and lentil crackers and coconut (or other) yogurt, this is a high-protein and very satisfying meal.

Green beans are in season pretty much all year round in Southern California and it’s easy to find high quality organic green beans. I started using this recipe when I was following a vegan diet. This recipe has an Indian influence but it’s extremely versatile. It can be a scrumptious side dish to accompany a roasted chicken, kebabs, fried rice or a curry. Buy fresh organic dried coconut flakes, unsweetened, and raw organic cashews.