This is a famous North Indian dish that is one of the healthy lunch recipes to lose weight. It can be enjoyed all by itself or paired with rotis and chapatis. It is an extremely healthy sprout high in proteins, fiber and very low glycemic index making it suitable for diabetics.
Health Benefits:
1. Bone health
Though the most common type of chickpea appears round and beige, other varieties include colors such as black, green, and red.
The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K content present in chickpeas all contribute to building and maintaining bone structure and strength.
2. Maintaining a low-sodium intake is essential to lowering blood pressure.
3. Chickpeas contain significant amounts of fiber, which helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.
4. Chickpeas also contain folate, which plays a role in DNA synthesis and repair, thus preventing the formation of cancer cells.
5. Because of their high-fiber content, chickpeas help to prevent constipation and promote regularity for a healthy digestive tract.
Ingredients:
1. Sprouted chickpeas – 1 cup
2. Cumin seeds – 1 teaspoon
3. Green chillies – 2 finely chopped
4. Ginger – 1 tablespoon choppedSprout Chickpea Curry
5. Garlic – 2 tablespoons finely chopped
6. Coriander powder – 2 teaspoons
7. Turmeric powder – 1/2 teaspoon
8. Garam masala powder – 1 tablespoon
9. Onion – 1 chopped
10. Tomatoes – 2 chopped
11. Salt to taste
12. Olive Oil – 2 Teaspoons
13. Coriander leaves – 1 tablespoon chopped
Direction:
1. Wash the chickpea sprouts thoroughly and keep aside.
2. Heat oil in a pan, add the cumin seeds and let them splutter and then add the onions, ginger, garlic and chillies.
3. Cook the spices in medium flame for 5 to 8 minutes, stirring occasionally.
4. Now, add turmeric, coriander powder and garam masala and mix all the ingredients well, add the tomatoes and cook till the tomatoes mix evenly with the other spices.
5. Add the chickpeas, 3 cups of water, salt and cook on medium flame till the chickpeas are tender.
6. It will take around 15 to 20 minutes. Sprinkle coriander leaves on top and serve hot with roti.