Spicy chickpeas and beetroot salad

Spicy chickpeas and beetroot salad
Lots of spices and herbs for a nutritious and tasty salad

I love chickpeas, they are so versatile, we can enjoy them in soups, stews, as hummous, or in salads, like this one. They are packed with fibre, proteins, and vitamins & minerals like iron, magnesium, potassium and vitamin B6.

Beetroots too are a superfood, an excellent source of many nutrients such as folate, vitamin C, manganese, potassium, iron and magnesium. They are also rich in fibre, so important for a smooth digestion.

For this recipe I like to use raw beetroots, to preserve as much Vitamin C as possible and because I love the crunchy texture at the end. If you prefer them softy, cook them in water as usual.

The herbs and spices give this dish a mighty flavour, enjoy!

It’s crunchy, it’s filling, and it’s delicious 🙂

Ingredients (choose organic!)

100 gr organic dry chickpeas

1 large or 2 small raw beetroots, roughly chopped

½ onion, finely chopped

1 teaspoon cumin seeds

1 teaspoon cumin powder

Few curry leaves, according to taste

One inch of fresh turmeric root, finely chopped

1 teaspoon of sumac

½ teaspoon red chili

½ teaspoon paprika

Few fresh coriander leaves, chopped

1 teaspoon fresh thyme

Organic rocket salad leaves, or any green leaves you prefer

1 teaspoon organic cold pressed coconut oil

½ teaspoon Hymalayan salt

Fresh juice of half lemon, optional

How to

Soak the chickpeas overnight. Rinse well, drain.

Cook the chickpeas. Place them in a pot with cold water and a pinch of salt, put it on the stove, bring it to the boil and simmer for 40 – 45 minutes, until chickpeas are ready (you know they are done when you squeeze one with your fingers and it has a soft consistency). Drain, set aside.

In a pan, toast the cumin seeds on low heat for few seconds, be careful not to burn them. Add the coconut oil and let it melt, add the onions and stir well on low – medium heat.

Add the red chili, paprika, turmeric, sumac and few curry leaves and stir for a couple of minutes.

Add the chickpeas and the beetroots, cumin powder, thyme and the rest of the curry leaves, and keep stirring for 5 – 8 minutes more, so that all the flavours mix together.

Remove from heat, add the fresh coriander leaves and let cool for few minutes.

Put some rocket leaves on a plate, spoon over some chickpeas and beetroots, sprinkle some fresh lemon juice and serve. Yummy!