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Ayurvedic chickpeas

Ayurvedic chickpeas

In many regions of the world, chickpeas - along with other legumes - are a staple food. Especially in Mexico and India, they are valued for their outstanding nutritional combination and their low cost price.

Ingredients for 2 servings

For the chickpeas

  • 400 g boiled chickpeas from the glass (drained weight)
  • 1 onion - finely dice
  • 1 garlic clove - finely dice

Liquid ingredients and spices

  • 250 ml coconut milk
  • 2 teaspoons ghee
  • 1 tsp curry leaves
  • 1 curry powder
  • ΒΌ tsp turmeric
  • ΒΌ TL fenugreek seeds
  • 1 pinch of cinnamon
  • crystal salt


Place the chickpeas in a colander and rinse under running water until no foam is formed. Then drain.

Heat the ghee in a saucepan. Let onions and garlic in the grease glassy. Then add the spices - except salt and cinnamon - and the fenugreek seeds and roast briefly.

Deglaze with the coconut milk, add the chickpeas and simmer for about 10 minutes.

Season with salt and cinnamon. Good Appetite.

Here you can find our cooking films on YouTube.


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