These crunchy chickpeas are a very simple, savory snack with the qualities of dryness, spiciness, and roughness, which are beneficial for Kapha and Pitta and a bit dry for Vata.
Equipment needed
qualities of dryness, spiciness, and roughness
1 cookie sheet
1 piece parchment paper
Ingredients
1 pound cooked garbanzo beans
1-2 Tablespoon of ghee or olive oil
1 Tablespoon kosher salt
2 Tablespoons Kapha Spice Blend*
Directions
Cook raw garbanzo beans in 4 quarts of water until tender, about 90 minutes.
Toss the beans with the ghee or oil and combine 2 tablespoons of Kapha spice blend and the salt.
Place beans on a parchment-lined cookie sheet and bake for 60-75 minutes at 350 degrees until crunchy; let cool.
Kapha Spice Blend
Equipment needed
Spice grinder or coffee grinder
Strainer
Directions
In a super hot sauté pan, toast the cumin, coriander, fennel, and fenugreek seeds for a minute or two (until you smell their aroma). Let cool in a separate bowl to stop the cooking process.
Place the toasted spices in a spice (coffee grinder) and grind to a powder. Strain the mixture through a fine strainer.
Combine the sifted spices with the other ground spices.
Store in an airtight container.
Variations for the Doshas
For Vata: Not recommended because of dryness.
For Pitta: Use the Pitta dosha spice blend.
*This spice blend can be purchased from me at jeff@tsayurveda.com
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