Ceci al Pomodoro
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This hearty dish combines cooked chickpeas with a spiced tomato sauce enriched by Ayurvedic ingredients such as cumin, turmeric, and fresh ginger. It delivers plant-based protein, fiber, and warming qualities that are ideal for balancing Vata and Kapha. Spice levels can be adjusted to suit Pitta. Enjoy as a main dish with rice, quinoa, or flatbread.
Soaking: 8 h (chickpeas)
Cooking: 60 min (chickpeas), 15 min (sauce)
Prep: 10 min
Cook thoroughly with enough oil and warming spices, add ghee if desired.
Use mild spices, add fresh herbs or coconut.
Spice generously with chili, ginger, and warming herbs.
Ingredients
150 g dried chickpeas (or 300 g cooked)
2 tbsp ghee or olive oil
1 tsp cumin seeds
small piece of fresh ginger, finely chopped
1 garlic clove, finely chopped (optional)
250 g tomatoes, diced (or peeled canned tomatoes)
¼ tsp turmeric
½ tsp ground coriander
½ tsp rock salt or black salt
pinch of black pepper or chili to taste
fresh coriander or parsley for garnish
Preparation
Soak chickpeas overnight, rinse and cook for approx. 60 min until soft. Or use cooked chickpeas.
Heat ghee or oil in a pan, roast cumin seeds.
Briefly sauté ginger (and garlic).
Add tomatoes, spices, and simmer for 5–10 min.
Stir in chickpeas, cook together for 5 more minutes.
Garnish with fresh herbs and serve.
Serve with rice, quinoa, or flatbread, topped with fresh coriander or parsley.
LEGUMES