Roadside Chickpeas Masala

Serves 6

Benefits of Chick peas

Are called Chanaka in Ayurveda and are grouped as legumes - Shimbi . The taste is astringent and can aggravate Vata Dosha It produces wind during the process of digestion therefore legumes must be properly spiced. Good for Kapha and Pitta Doshas. Very high in fibre and have a high protein content. Chickpeas have a higher amount of tryptophan than other legumes.

Ingredients

1 cup Dry Chickpeas (soaked overnight and cooked )

1 tbsp Ginger (grated)

2 tbsps Coconut Oil

1 cup Water

1 tbsp Dried Mango Powder

1 tsp Cumin Powder

1/2 tsp White Pepper

Salt Himalayan (to taste)

1 tsp Garam Masala

1/2 tsp Chili Powder

1 Tea Bag

1 Red Onion (thinly sliced rounds)

1 bunch Coriander

2 Green Chilies (thinly sliced de-seeded)

1 cup Crushed Tomatoes

Directions

Soak the chick peas overnight and cook until done. Add a stick of Kombu while cooking. This will reduce the gas and bloating effect. Skim the foam off the top,drain and keep aside.Heat oil in a heavy bottomed pan. Add the fresh grated ginger when golden brown add all the spices and fry for a few seconds. Then add the chickpeas which have been drained. You could also soak the chickpeas with the tea bag overnight before cooking. Add the crushed tomatoes and water and simmer for 15 minutes.Garnish with onions, coriander leaves and green chilies.

Save time

Although Ayurveda does not encourage canned foods, canned chick peas can be used because they are soaked. Remember to rinse several times.

Omit Chilis for Pitta dosha and reduce amount of garam masala.

Add Onions

2 - diced red onions Cook the onions until soft and golden brown then add spices and ginger and follow the rest recipe.