Spiced Chickpeas and Coconut

Spicy Chickpeas and Coconut

1 cup dried chickpeas soaked overnight and cooked until soft.

1 tablesppn fine grated fresh ginger

1 tablespoon garam masala

1 tspn cumin seeds

1 tspn asafoetida (optoinal to aid digestion of chickpeas).

1 tspn cumin powder

1 tpsn coriander powder

1 good pinch rock salt

1 red onion finely chopped

2 medium carrots finely chopped

1 bunch tenderstem broccoli finely chopped

2 tablespoons cold pressed organic sunflower oil

A little boiled water

*Kapha types might like to add a little cayenne or chilli powder.

*Vata types will certainly benefit from adding asafoetida to this recipe and eating the chickpeas and chosen grain at a raito of 1:2 respectively. 🙂

Gently heat the oil in a heavy bottomed fry pan.

Add the spices and gently heat for one minute without allowing them to burn.

Add the onions and salt and stir well to coat in spices.

Add the finely chopped carrots and tenderstem broccoli and stir well to coat with spices.

Then please add the chickpeas and dessicated coconut and mix well.

Keep on the heat and add a little boiled water to prevent the spices and mixture from drying.

Continue to cook gently until the vegetables are tender and the dish is then ready to serve.

Serve with your chosen grain, and/or a freshly made chapati steamed/sauteed seasonal greens, perhaps a beetroot salad and a little seasonal chutney.

Follow the meal with a nice warm spiced chai and a medjool date treat to complete a tasty and nourishing lunch for your friends and family.