About the Recipe
Here’s a simple and delicious Ayurvedic Dry Chickpea Curry perfect for spring. It’s light, warming, and packed with digestion-boosting spices. Be sure to garnish with cilantro, and lemon (or lime) for the best taste! This dish may be too drying for Vata, but some yogurt on the side can help add additional moisture.
Ingredients
1 cup dried black chickpeas, or white chickpeas can also be used (soaked overnight and boiled) or 1 can cooked chickpeas
1-2 tbsp ghee (or make your own ghee) or coconut oil
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
½ tsp garam masala powder
1 tsp lemon juice
1-inch piece ginger, finely chopped
1 green chili (optional, for heat)
½-1 tsp Himalayan salt
¼ cup chopped cilantro
1 tbsp grated coconut (optional)
Preparation
Prepare Chickpeas: If using dried chickpeas, soak them overnight, then cook until soft. Drain and set aside. If using a can of chickpeas, drain and set aside.
Heat Spices: Heat ghee in a pan, add cumin seeds, and let them sizzle.
Sauté Aromatics: Add chopped ginger and green chili (optional). Sauté for a minute.
Add Spices: Stir in turmeric, coriander, garam masala, and salt. Cook for 30 seconds.
Mix Chickpeas: Add the cooked chickpeas and stir well to coat with spices. Cook for 5-7 minutes, stirring occasionally.
Finish: Add a squeeze of lemon juice, mix well, and turn off the heat.
Garnish: Sprinkle with chopped cilantro and grated coconut.
Enjoy with flatbread (chapati) or rice.
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