chickpeas

The Bhagavad Gita tells us that a wise person doesn’t spend his valuable life labouring day and night, but works only for the necessities, reserving his energy for self realisation and working to help others become happy. A vegetarian diet is in harmony with this philosophy and here’s a recipe that is simple to prepare and nutritious for the body.

Chick Pea Subji

6 tomatoes, chopped
1 cup chickpeas (soaked overnight)
1 large bunch spinach or silverbeet
1 eggplant
1 tsp whole cumin seeds
1 tsp crushed chilli
1 Tbsp ghee or butter
1 tsp turmeric
1 tsp salt
½ cup melted butter

Stew tomatoes until soft. Set aside with soaked, drained chickpeas. Wash and chop up spinach/silverbeet and eggplant. Fry cumin seeds and chilli in a little ghee or butter until brown. Remove from heat and stir in turmeric and salt. Add tomatoes, eggplant, spinach and chickpeas and return to medium heat. Cook until chickpeas are soft (approximately 45 minutes) and add melted butter. Serve with brown rice, whole wheat chappatis or wholemeal spaghetti.


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