Chickpeas are an excellent source of vitamins, minerals, and fiber. It contains folate, manganese, magnesium, iron, phosphorus and is a good source of protein. The protein-rich food therefore promotes digestive health, is said to decrease the risk of certain cancers and also aids weight loss transformation. This is one […]
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Chickpeas are an excellent source of vitamins, minerals, and fiber. It contains folate, manganese, magnesium, iron, phosphorus and is a good source of protein. The protein-rich food therefore promotes digestive health, is said to decrease the risk of certain cancers and also aids weight loss transformation. This is one of the primary reasons why chickpeas are considered a superfood.
Also read: Ragi, Jowar, Bajra: Do's and don'ts of eating millets
02/6How chickpeas aid weight loss
Due to the high fiber and protein content, chickpeas are considered to be great for weight loss. It is said to slow down digestion, improve satiety and keep unhealthy calories at bay. All of these factors help in shedding kilos and maintaining a healthy weight. For those of you looking to lose some weight, here are some chickpea recipes to try.
Also read: 63-year-old doctor claims his body is 20 years younger, shares his fitness routine
03/6Instant Pot chana masala
Ingredients:1 cup chickpeas (white)2 tbsp oil2 cloves2 cardamom1 medium finely chopped onion2 tsp ginger paste2 tsp garlic paste1 green chili2 medium pureed tomato½ tsp turmeric powder1 ½ tsp red chili powder1 tsp coriander powder2 tsp chana masala powder1 ½ tsp pomegranate seeds powder1 ½ cups water½ tsp amchur powderChopped coriander leavesSalt to tasteRinse and wash chickpeas and soak in water overnight. Drain the water. Turn on 'saute mode' on an Instant Pot. Add oil, black cardamoms and cloves. Saute for sometime and add chopped onions and let it cook until they turn golden brown. Add ginger paste, garlic paste and chopped green chilies. Mix and saute for a minute. Add tomato puree and mix again. Next, add salt to taste, turmeric powder, red chili powder, coriander powder and anardana powder. Mix well for 30 seconds. Add soaked chickpeas and water and stir together. Cover the lid of the Instant Pot. Cook on manual for 20 - 25 minutes. Let the pressure release naturally. Open the lid and garnish with chopped coriander leaves. Serve hot.
04/6Chickpea paratha
Ingredients:2 cup wheat flour1 cup raw chickpeas (chana)1 medium chopped onionsChopped coriander1 green chili1 tsp of grated ginger1 tsp red chili powder1/2 tsp garam masala1/2 tsp dried mango powder(amchur)1/4 tsp asafetida (hing)1/3 tsp carom seeds3 tsp oilSalt to tasteWater as requiredKnead wheat flour into a dough. Pour water as per requirement. Ensure that you prepare the dough 15-20 minutes before cooking. Wash chickpeas and soak in warm water for 3-4 hours. Pressure cook the chickpeas for 8-9 whistles. Mash the chickpeas, add onions, coriander, green chili, ginger, red chili powder, garam masala, dried mango powder, asafetida, salt to taste and mix it well. Take a ball of dough, add the filling into it and roll in a circular motion. Heat a pan and add some oil or ghee. Transfer the paratha to the tawa and cook on both sides. Serve hot with curd or chutney.
05/6Quinoa chickpea salad
Ingredients:1 cup raw quinoa1 cup chickpeas1 cup tomatoes1 cup grated cucumber½ cup grated carrots1 bell pepper½ onion1 bunch coriander leaves½ cup olive oil1 lemon juice3 cloves garlicsalt and pepper½ tsp dried oreganoFirstly, cook the quinoa. Next, wash and rinse chickpeas and keep aside. Chop all the vegetables into tiny little pieces. In a mixing bowl, whisk lemon juice, oil, garlic, salt, pepper and oregano. Add cooked quinoa, chickpeas, vegetables and combine together. Add the dressing and toss. Serve with some cheese on top.
Ingredients:1 cup dried black chickpeas (kala chana)1 finely chopped medium onion1 finely chopped large tomato2 finely chopped green chilies1 tsp red chili powder1 tsp chaat masala1 tsp roasted cumin powder1 tsp amchur powder2 - 3 tsp lemon juice½ tsp black salt or regular2 - 3 tbsp chopped coriander leavesWash and rinse black chickpeas. Soak in water overnight. Drain the water the next morning. Pressure cook the soaked chickpeas for 6-7 minutes. Let the pressure release on its own. Once softened, keep aside. In a large bowl, add chopped onions, tomatoes, green chillis, coriander leaves and cooked chickpeas. Mix properly. Add spices, lemon juice and salt and serve cold.
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