This is my Soothing Chickpea Masala. Chickpeas are such a great food to include in your diet, high in manganese, folate, fibre, copper, iron and protein. However, chickpeas are a medium FODMAP and can cause some people digestion issues.
I have used some carmative spices (cumin seeds, caraway seeds and ginger) in this recipe to aid your bodies digestion of the chickpeas. Carmative spices have properties that help reduce bloating, and sooth intestinal cramping.
The rest of the ingredients are packing this dish with a huge range of nutrients making this a very nourishing balanced meal.
I have been craving this meal so much on these colder days. Curling up with a bowl of this Chickpea Masala is heavenly and warming.
- 1 tbs cumin seeds
- ½ tsp caraway seeds
- 1 tbs oil
- 1 ¼ tsp grated ginger (1 inch piece)
- 2 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp cumin
- ¼ tsp salt
- A grind of pepper
- 1 cup grated carrot
- 1 pepper – diced small (Optional)
- 2 tins chopped tomatoes (800g)
- 1-2 tins of chickpeas (400g - 800g)
- 4 handfuls of spinach or finely cut kale
- 1 tbs lemon juice
- ¼ tsp cayenne pepper (optional to make a tad spicy)
- *All my recipes use dry cup measurers for all measurements
- In a large pot add the cumin and caraway seeds lightly toast the seeds.
- Add the oil and remaining spices and mix together.
- Add the tinned tomatoes and grated carrot (and the diced red pepper if you want) and cook on medium heat with the lid on for 20 minutes.
- Add the chickpeas (I like to have it chickpea dense so I use 2 tins but you can just use 1 tin if you want more tomato based) and cook for 10 more minutes.
- Then add the spinach and lemon juice and cook for the final 5 minutes.
- Serve up.
Scrummy with my Battered Aubergine
In a oven proof dish with eggs cracked on top and baked in the oven
With rice or quinoa