Curried Chickpeas Bowl with Turmeric Rice and Garlicky Chard Recipes


For curried chickpeas:
1 cup kala chana (brown chickpeas) or regular chickpeas, soaked overnight, then sprouted and cooked until tender. Pressure cooking is best for this (cook up to two whistles or 10 minutes after building up pressure in a cooker that doesn't whistle). If cooking on a stovetop, cover the chickpeas with water to cover by an inch, bring to a boil, cover, lower heat so the water just boils, and cook until tender.
1 medium onion, chopped
1/4 cup grated fresh coconut
2 cloves garlic, chopped
1/2-inch piece ginger, chopped
2 dry red peppers, like Kashmiri chilies
2 tsp coconut oil
1 tsp cumin seeds
1/2 tsp turmeric
1 tsp garam masala
1/2` tsp cayenne
2 tbsp coriander leaves, finely chopped
Salt to taste

For Turmeric Rice
2 cups basmati or other long grain rice, soaked for 30 minutes, then drained
1/2 tsp coconut oil
1 tsp cumin seeds
1/2 tsp turmeric
3 cups water
Salt to taste

For Sauteed Garlicky Swiss Chard
2 bunches Swiss chard, about 12 leaves
6 cloves garlic, thinly sliced
1 tsp black mustard seeds
1/2 tsp coconut oil
Salt to taste

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