Thursday, 01 October 2015 14:45

Chili Chickpeas

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Did you know it is possible for your kitchen to be like a mini clinic equipped with medical spices that can heal and prevent ailments ranging from physical pain, to indigestion and headaches? It is thanks to an ancient science of Ayurveda, a medical system from India that is also the sister science of yoga. Stemming from two root words, “Ayush”, meaning life and “Veda”, which means the “study and knowledge of”, Ayurveda is the study and knowledge of life.

This recipe is adapted from the book: What are you Hungry For? by Deepak Chopra.  I highly recommend this book- many recipes are Asian and Indian inspired, and they are not complicated. You can make this even easier by using canned chickpeas, and you can serve it over brown basmati rice or a baked, sweet potato for a healthy and satisfying meal.


4 cups of cooked garbanzos (chickpeas), drained

2 cups of chopped spinach

1 tablespoon Thai-style chili paste

1 tablespoon each of curry powder, curcumin, cumin, ginger and smoked paprika

3 tablespoon of olive oil or coconut oil

1 tablespoon of tamari or coconut liquid aminos

1 can of coconut milk

2 tablespoon of finely chopped fresh cilantro



Heat oil in a large sauté pan over medium heat. Cook spices for about 1 minute. Add beans, chili paste and liquid aminos. Cook stirring frequently, until the chickpeas begin to brown, about 5 minutes. Add the coconut milk and cook until thickened, about 2-5 minutes. Add the chopped spinach and cook for about 1 minute more. Remove from heat and toss with cilantro just before serving. Serve with basmati rice or with a roasted sweet potato.

Last modified on Thursday, 01 October 2015 15:18
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