paramparika (traditional)
Masala Chickpea Bowl

This dish is perfect for a cold winter day, especially for Vata and Kapha constitutions. The activated mustard seeds make it super easy to digest, and the array of spices really rev up the digestive fire. Because it’s so warming, Pittas should only eat it occasionally, and load up on leafy greens before and after to balance out the heat.

SERVES 4

1 tbsp coconut oil

1 tbsp mustard seeds

1 tsp cumin seeds

1 onion, diced (replace with 1 fennel bulb for Pitta)

2–3 garlic cloves, minced (optional for Pitta)

5 medium tomatoes, diced

14oz can full-fat coconut milk

1 tbsp freshly grated ginger

1 tsp garam masala

1 tsp turmeric

1 tsp ground coriander

1 tsp curry powder

¹⁄₄ tsp asafetida (optional)

3 cups cooked chickpeas (two 15oz cans)

2 cups cooked black quinoa

2 cups steamed kale

3 tbsp hemp seeds, to garnish

1 In a large skillet, heat the coconut oil over medium-high heat. Add the mustard and cumin seeds. Heat for 1 minute, or until the seeds begin to sizzle and pop. Add the onion or fennel and garlic, if using. Reduce heat to medium and cook for 5 minutes, until the onions are soft and translucent.

2 Add the tomatoes and cook for 2 minutes. Stir in the coconut milk, ginger, garam masala, turmeric, coriander, curry powder, and asafetida, if using. Reduce heat to medium-low and simmer for 20 minutes until slightly thickened. Add the chickpeas. Let simmer, covered, for 5 minutes. Remove from heat and let sit for 5 minutes.

3 Serve over cooked quinoa with a side of steamed kale, and garnish with a sprinkle of hemp seeds.

Masala Chickpea Bowl