Life lately is all about spending time with loved ones at home. I love the weather, and the quiet and peace. I felt like I am on early retirement with my parents. 

There is actually an on-going renovation at home (big changes at home and in the family!). So I am glad that  I got time to help mom in the kitchen (if you are following me on Instagram, you will see some of the dishes we cook everyday). 


This weekend, we decided to cook something new. Inspired by the recipe that she read from an old magazine, we cooked our own version of Pork Loin Stew with Tomatoes and U.S. Chickpeas. 


Mom always make sure that we get a balanced meal everyday. She tries to feed us protein and vegetables every meal.

We love stews and anything that is tomato-based. For our innovative recipe, we added more vegetables and pulses like chickpeas.

We sauteed onions and celery in olive oil. We then added spaghetti sauce, sliced tomatoes, water, salt, oregano, carrots, chickpeas, and boiled pork. We didn’t have a standard recipe and measurement for the ingredients as we do it mom’s way (putting whatever is available in the kitchen).

Truth be told, I was not the biggest fan of chickpeas or garbanzos. I remember when I was younger, I  intentionally not eat them whenever we would make Filipino dessert, Halo Halo. I sure made bad choices when I was a kid.

When I got invited to the U.S. Pulses event a few years ago, that was when I became more aware of the benefits of pulses like chickpeas.

Cooking chickpeas require time. My mom made sure to boil the chickpeas in the morning in time for our cooking bonding.

You can check out this link to know more about the correct preparation for U.S. Pulses. 
After cooking, I washed and removed the skin.

Plant-based protein is good for those who don’t eat animal meat. Chickpeas are packed with Phosphate, Calcium, and Magnesium which are good for weight control, bone health, and muscle strength. I read that it is also good for weight loss as it is full of fiber which makes one fuller, and gives healthier bacteria in the gut. The vitamins and minerals keep the body energized which prevents fatigue and snacking. 

My mom is diabetic, and chickpeas have low glycemic index, making them good choices for her. Chickpeas are also packed with antioxidants that flush out toxins, and help prevent chronic diseases.

I thought I would eat more of chickpeas before my period as they have properties that balance the hormones preventing mood swings and PMS.

Mom and I were surprised that our innovative recipe turned out to be good. My dad also approves (well he eats everything my mom cooks!). 

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