Ayurvedic Chickpea Curry

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper
• 1 tbsp ghee or coconut oil
• 1 cup diced tomatoes
• 1 cup water
• Salt, to taste
• Chopped fresh cilantro, for garnish

Instructions:

1. Heat the ghee or coconut oil in a large saucepan over medium heat.
2. Add the onion and sauté for 5-7 minutes, until softened and translucent.
3. Add the garlic and ginger and cook for another minute or two, until fragrant.
4. Add the cumin, coriander, turmeric, garam masala, and cayenne pepper and stir to combine. Cook for another minute or two to toast the spices.
5. Add the chickpeas, tomatoes, and water to the saucepan.
6. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes, stirring occasionally.
7. Season with salt to taste.
8. Serve hot, garnished with fresh cilantro.

Benefits:

• Chickpeas are high in protein and fiber, making them a filling and satisfying addition to a meal.
• Turmeric is a powerful anti-inflammatory and antioxidant that can help boost the immune system and reduce inflammation in the body.
• Ginger has anti-inflammatory properties and is often used to aid digestion and soothe upset stomachs.
• Cumin and coriander are also good for digestion and can help alleviate bloating and gas.