Chickpeas are versatile and can be used in sweet and savoury dishes. Hummus and chickpea flour and aquafaba can be used in a variety of dishes. They can be sprouted too and added to salads increasing the vitamin and antioxidant content. They are a great source of soluble fibre and phytoestrogens as well as a good source of vitamins esp folate, B vitamins, iron and phosphorus (See Instagram Highlights under recipes for steps).
2green chillies slit and deseed if wish less spicy
2tbspof fresh grated ginger root
1tbspof cumin powder
1tspof cumin seeds
1pinchof asafoetida powderhing optional
1tbspof Amchoor powderdried Mango powder (Optional) Available in Ethnic shops
Two black tea bags.English breakfast or other optional
Couple of large handfuls of fresh spinach or a few cubes of frozen spinach
250 -400mlof boiling water
Salt to taste or a good squeeze of lemon.
Garnish with a small handful of chopped fresh coriander leaves.
In a heated pan, dry roast without burning the cumin seeds and cumin powder and asafoetida until you get the aroma of the roasted spices.
Add the chickpeas and the boiling water to just cover the peas. Toss in the green chilli and ginger and the tea bags and bring to the boil. Simmer for about 10 mins and with the back of the spoon, crush some of the peas into the water to thicken it slightly and give it a rustic look. Remove the teabags (gives it a lovely flavour and dark colour). Add in the Amchoor powder.
Add salt to taste and a couple of large handfuls of spinach. Enjoy hot or cold, with the rice or on its own.