Kapha/Pitta Balancing, Vata in Moderation
Chickpea Curry
Chickpea curry is a popular vegetarian dish made with chickpeas, onions, tomatoes, and a blend of spices. Chickpeas are rich in fiber, protein, and other essential nutrients such as iron and folate. Chickpea curry is also low in fat and has been linked to reducing the risk of heart disease and improving digestion.
Ingredients for 4 – 5 Servings
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1 tbsp
Curry Powder
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2 Cups
of Chickpeas
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1/2 tsp
Turmeric Powder
-
1 1/2 tsp
Sea Salt
-
4
Shallots
-
2Cloves of Garlic
-
10 grams
Ginger
-
1
Tomato
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1 tsp
Mustard Seeds
-
1 Stalk
Curry Leaves
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2 tbsp
Sunflower or Coconut Oil
-
1/2 tsp
Garam Masala
-
1 tbsp
of Cilantro
Total Time
-
Cooking Time45 min
Goes Great with
Preparation
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Soak the chickpeas in water overnight or for a minimum of 6-8 hours
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Drain the water and place the chickpeas into a pressure cooker. Add 5 cups of water (add more water if you are using a pot) and cook for 20-25 minutes or until soft
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Chop the shallots, garlic, ginger, and tomato and set it aside
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Heat oil in a pan and add the shallots, tomatoes, ginger, and garlic. Cook until the tomatoes are soft
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Place mixture into a blender, add 1/4 cup of chickpeas, and blend thoroughly
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Heat 1 tbsp of oil in a pot then add the mustard seeds, curry leaves, salt, turmeric powder, and the blended mixture. Mix well and cook for 2 minutes
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Add the rest of the chickpeas along with 1 cup of left water from the pressure cooker into the pot as well
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Lastly, add the garam masala and the curry powder. Mix well and simmer for 2 minutes. Garnish with chopped cilantro