This is a simple vegetable side that incorporates authentic Indian spices. The flavor is perfect with any kind of green, and the result is some tasty!
The flavor starts with turmeric and coriander powder, which creates a gentle spice background. Next comes the fresh lemon juice, salt, natural sweetness from the chickpeas, a slightly bitter taste from the sesame seeds, and the astringency of the greens.
Overall, it’s a balance of six tastes, and fully satisfying.
This recipe is adapted from “The Ayurvedic Cookbook,” by Amadea Morningstar with Urmila Desai.
It is one of those rare recipes that turned out amazing the first time around. Having made it now quite a few times now, I can’t wait to share it with you.
I often use canned chickpeas for this dish. It makes this dish super quick to make (15 minutes), and it requires very little planning, as long as you have some basic ingredients on hand. I always prefer starting with dry chickpeas though, if I can manage it.
If you have time to soak and prepare the chickpeas yourself, see my post, “How to Cook Chickpeas From Scratch.” One idea is to cook extra, and keep them in the fridge or freezer for other uses.
Almost any type of greens will do for this dish, so harvest whatever is ready in your garden, or use up what’s in the fridge. Feel free to mix different types of greens together for a variety of flavor, color, and texture.
Kale, collards, mustard greens, swiss chard, dandelion greens, radish greens, beet greens, fresh snap peas, snow peas, zucchini, and spinach all work beautifully.
The dish can handle a little bitter, so one suggestion is to combine the bitter dandelion or radish greens with a sweeter green, such as spinach. Be creative, and enjoy your results.
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Chickpeas And Greens W/ Sesame Seeds And Lemon
- 1 1/2 cups chickpeas, 15.5-ounce can; Instructions for starting with dry chickpeas is below.
- 2 tablespoons vegetable oil
- 1 teaspoon black mustard seeds, see notes
- 1 teaspoon turmeric powder, see notes
- 1 tablespoon coriander powder, see notes
- 3 tablespoons fresh lemon juice
- 1 1/4 teaspoons Himalayan pink salt
- 2 teaspoons sesame seeds
- 6 cups (1 bunch) fresh greens, coarsely chopped and washed (6–8 cups)
- 3 tablespoons fresh cilantro or coriander leaf, chopped coarsely (optional)
- If you plan to use dry chickpeas and cook them from scratch, please see my post, “How to Cook Chickpeas from Scratch.” You will need to cook the chickpeas before starting this recipe.
- If you are using canned chickpeas, you are ready to get started.
Make the chickpeas and greens
- Open up your can of chickpeas. Drain off the water, rinse a couple times, and they a ready to use. Alternately, drain the cooked chickpeas of their cooking water, so they are ready to use.
- Heat oil in a medium saucepan on medium heat. Add mustard seeds and sauté until most of them begin to pop. Quickly add the turmeric powder and coriander powder and stir well in the oil for about 20 seconds to release the flavor and aroma of the spices.
- Add the chickpeas and stir. Add the lemon juice and sea salt, and mix well. Simmer for about 3–5 minutes on medium heat. Place the prepared greens on top of the chickpeas with a 1/4 cup of water and cook for another 2–3 minutes. Stir to incorporate the greens and complete the cooking. The greens should be fully cooked, but still retain their vibrant green color.
- Stir in the optional chopped coriander just before serving.