Chickpea Soup (or Stew) with Bonus Digestion Tips!
Although it’s officially spring, some chilly days and freezing nights are still ahead, but you can stay warm with a hearty chickpea soup—or make it a stew with a little less liquid. This is a very easy recipe that can be made in less than an hour if you use a slow cooker or pressure cooker. It’s also very filling and can serve as a one-dish meal.
Chickpeas, also called garbanzo beans, have a number of health benefits. They are an excellent source of vegetarian protein, and they help regulate appetite and blood sugar. High in fiber and antioxidants, they support the digestive tract, cardiovascular health and general well-being.
All legumes can be difficult to digest because they greatly increase vata, the quality of air—which, of course, can be an ongoing source of table humor! But you can dine with friends on a pot of beans minus the embarrassment if you follow these few tips for digesting legumes:
- Always soak the beans in cold water for eight hours before cooking them.
- Cook beans until they are completely tender.
- Use one pinch of asafetida per cup of dried beans (also spelled asafoetida, and called hing in India). The asafetida typically sold in Indian grocery stores is cut with wheat, but you can now purchase gluten-free asafetida online.
- Add a generous amount of fresh ginger and garlic to increase agni, your digestive power.
Stay warm with this delectable and satisfying Chickpea Soup or Stew during these final cold days of spring!