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Simple Ayurvedic Recipes


Crunchy Chickpeas Pitta and Kapha pacifying While Ayurveda does nor promote snacking, sometimes we just need a little something to peck on now and then. Crunchy garbanzo beans (chickpeas) make a satisfying and supremely healthy choice for Pitta and Kapha. As witnessed by the many packaged chickpea snacks now commonly seen in stores, chickpeas are popular, so make this snack for a quarter of the price. Customize the flavors to satisfy a personal dosha, and palate, by getting creative with the spices.


Yields: 5 cup servings


2 cups precooked chickpeas or 2, 8-oz cans chickpeas, drained and rinsed


1 tsp sea salt for Pitta or Himalayan salt for Kapha


½ tsp smoked paprika or ½ tsp ground cumin or ½ tsp garam masala powder (optional)


1 Tbsp sunflower or safflower oil (optional for crunchiness; no oil for Kapha)


Spread the rinsed chickpeas on a baking sheet to dry, about 20 minutes. Preheat the oven to 450° F. In a mixing bowl, add the chickpeas; salt; paprika, cumin or garam masala (if using); and the oil (if using). Toss well to coat and spread on a baking sheet in a single layer.


Place the baking sheet in the oven and bake for 20 minutes.


Remove from the oven, and use a spatula to turn the chickpeas over.


Place back in the oven and roast for an additional 10 minutes or until the chickpeas are slightly browned. Roast a little longer, if desired, for crunchier chickpeas.


Store the crunchy chickpeas in an airtight container. Do not refrigerate. Tese are great to sprinkle on salads and rice dishes. Don’t make more than can be eaten in three days.


To cook dry chickpeas, soak overnight, drain and place into a large soup pot. Cover with water, at least double the amount of beans.


Bring to a boil, then cover and simmer for at least 30 to 45 minutes.


Check on the beans during cooking. When they are soſt, they are done.


Recipe courtesy of Ayurveda Beginner’s Guide: Essential Ayurvedic Principles and Practices to Balance and Heal Naturally, by Susan Weis-Bohlen.


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