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Preparation in time: |
20 minutes, if using pre-cooked chickpeas |
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mildly + Vata, -Pitta, O Kapha |
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- 2 cups cooked chickpeas (garbanzos)
- 2 cups parsnips grated (about 2 medium parsnips)
- 1 large onion, grated
- 1 to 2 tablespoons sunflower oil (the lesser amount for Kapha)
- ½ teaspoon ajwan
- 1/8 teaspoon hing
- ½ teaspoon turmeric
- ½ teaspoon sea salt
- ½ cup water
Garnish: Fresh coriander leaves, chopped Warm the oil in a large skillet and add the ajwan and hing. Brown them lightly. Stir in the chickpeas, parsnips, turmeric and onion and sauté about 5 minutes. Add the rest of the ingredients and cook an additional 10 minutes or until the parsnip and onion are sweet and tender. Garnish with fresh chopped coriander leaves. |
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