Indian Spiced Chickpeas and Veggies

Boy do I have a super easy and quick delicious recipe to share with you! I made this dish on Friday night since I had been craving some Indian inspired food and chickpeas (Give me any Indian dish with chickpeas and I’m sold). Indian is my favorite cuisine. I am so intrigued by the flavors, colors, textures, and SPICES used in Indian dishes. I love spices and Indian cuisine just encompasses all of my favorites! For example: Turmeric (it’s my second favorite spice after Cinnamon!) it gives dishes such a beautiful yellow color but has a pretty neutral taste and is so good for your body as well. It is a great anti-inflammatory and can help digestion and stomach issues as well as arthritis, Cystic Fibrosis, and can help prevent cancer. Don’t even get me started on Cinnamon. I pour it on practically everything. I know I do have it everyday, that be on top of cereal, in what ever I am making for dinner, sweet potatoes (why of course!), my protein milk, really anything. I do however suffer the consequences of to much cinnamon for my body sometimes since I suffer from severe acid reflux, but that goes for all spices (I never let that stop me though…usually). Now for what you have been waiting for…

Indian Spiced Chickpeas and Veggies

Ingredients:

– 1 cup Dried Chickpeas* (see notes below on how to cook)

– 3 Celery Stalks

-3 to 4 Carrots

– 2-3 Large Handfuls of Spinach

–  1/2 TBS Garam Masala*

– 1/2 TBS Turmeric*

– 1 tsp Cinnamon*

– 1/2 tsp of Coriander*

– 1/2 tsp of Cumin*

– 1 tsp each of Onion Powder  and Garlic Powder*

– 1/4 tsp of Black Pepper*

– 1/4 cup Water

Directions:

1. Chop up the carrots and celery into small bite sized pieces and place them along with the chickpeas in a large sauté pan.
2. Add all of your spices and the water, mix, then place the pan on the stove over medium heat.
3. Cover you pan and cook for about 10 minutes, then add your spinach and cook for 5 more minutes.
4. Remove from heat and done! Super quick and easy right? I served mine over my beloved spaghetti squash, but this would be wonderful over rice, polenta, millet, or even GF Naan if you are so inclined. Enjoy!

Notes:

– First, how to cook dried chickpeas: The night before, measure out 1 cup of dried chickpeas and add it to a pot or rice cooker (I use a rice cooker). Then add about 3 to 4 cups of water to the pot or rice cooker and simply close the lid and let them soak over night. In the morning drain and rinse the chickpeas and then place them back into the vessel use used to soak them. Now add 4 cups of water and a Bay Leaf. I suggest doing this because it helps break down the starches in the beans and leads to easier digestion. Then just turn on your rice cooker and let them cook for 1 cycle or bring your pot to a boil and simmer until they are soft and tender (about an 1 hour to 1.5 hours). After your can just let them cool and place in the fridge until you need them. All ready to go!

– Second, a note on the spices: As you may know I do not measure my spices, I just use my intuition and cook! So I gave you very approximate amounts, but feel free to taste and adjust at any time!

What is your favorite type of cuisine?

Are you a spice and herb fiend like myself?