Chickpeas are one of the oldest foods in the world, with recipes found dating back 7500 years! Wow!
The fact that we are still consuming them in vast quantities is incredible, so it does show just how good they are for you. Packed full of manganese, fiber, and protein, these little beans are the perfect addition to your diet.
The versatile chickpea helps control your weight, satiates your appetite, and gives your digestion some TLC. Is there anything nicer than some hearty, tomatoey (is that a word?) chickpeas to warm your soul up on a chilly day? Served with our gluten-free dosa recipe, this is sure to fill you up and keep you satisfied for hours.
For the chickpeas
- 1 cup dry chickpeas/garbanzo beans, soaked overnight (you can also use canned chickpeas.)
- 2 tsp chopped ginger
- 1 tsp cumin seeds/jeera
- 3 ½ cups water
- 1-inch fresh cinnamon (optional)
- 2 cardamom pods (optional)
- 5-6 cloves (optional)
- 1 Indian bay leaf/tejpatta (optional)
- 2 Tbsp avocado, coconut, or extra virgin olive oil
- 1 medium onion, diced
- 2 medium tomatoes, diced
- 2-3 green chilies, thinly sliced
- ½ tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- Drain and rinse the soaked chickpeas. Add to a pressure cooker with ginger, cumin seeds, salt, cinnamon (if using), cardamom pods (if using), cloves (if using), bay leaf (if using), and water. Cook on medium-high for 20-25 minutes. If you’re using canned chickpeas, skip the pressure cooker and don’t add any water, cook for about 5 minutes in a pot before adding to the frying pan
- Meanwhile, heat oil of choice in a frying pan.
- Cook the onions until translucent or light brown then add the tomatoes and saute until softened.
- Next add the green chilis, turmeric, and chili powder and mix well.
- Once the chickpeas are cooked, add to the frying pan mixture. Simmer for 15-20 minutes until smooth and slightly thick.
- Add and mix in the garam masala.
- Enjoy with moong dal dosa or gluten-free naan or tortilla