Tasty Chickpeas

Name: Tasty Chickpeas
Prep time: 5 h
Cook time: 15 min
Total time: 5 h 15 min
Yield: 6 servings
Ingredients: 1 1/2 cup dry chickpeas (or 3 cans); 2 1/2 cups water; 1/2 teaspoon mustard seeds; 1 ripe tomato (cut into 1/2 inch pieces); 1 teaspoon curry powder (mild); 2 Tablespoons sesame seeds; 1 teaspoon sea salt; 1 teaspoon coriander powder; 1/2 teaspoon turmeric

heracliteanfire

Prep 5 hrs5h

Cook 15 mins15m

Serves 6

From an old ayurvedic cookbook

↬ Adapted from The Ayurvedic Cookbook by Amadea Morningstar and Urmila Desai

Ingredients

1 ½ cups dry chickpeas (or 3 cans)
2 ½ cups water
½ teaspoon mustard seeds
1 ripe tomato (cut into ½ inch pieces)
1 teaspoon curry powder (mild)
2 tablespoons sesame seeds
1 teaspoon sea salt
1 teaspoon coriander powder
½ teaspoon turmeric

Instructions

Keep screen awake

1
Boil chickpeas in 4 cups of water for , then let them soak for . Drain, discarding this water and add 2.5 cups fresh water. Bring chickpeas to a boil, then cook at medium heat for or until quite soft.
2
When peas are cooked, heat oil in a heavy skillet, adding mustards seeds when oil is warm. When seeds pop, add chopped tomato and curry powder. Cook .
3
Add sesame seeds, chickpeas, salt, coriander, and turmeric. Mix well. Heat for .
4
I typically skip the cooking of chickpeas, opting for cans, and use some tomato paste instead of chopped tomato.

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