Chickpea roasts (according to Ayurveda)

Ingredients:

• Chickpeas, 200 g
• Pumpkin powder, 2 tbsp.
• Crushed coriander seeds, 1/2 tbsp.
• Cumin, 1/2 tsp.
• Turmeric, 1/2 tbsp.
• Asafetida, 1/3 tbsp.
• A bunch of green coriander
• Chili pepper, 1 cm
• A pinch of salt and black pepper
• Melted butter for baking

Preparing:

• Cover the chickpeas with cold water for 8-12 hours. Best overnight. Drain the water before cooking.
• Fry the spices on melted butter and put all the ingredients in a blender (it is better to chop the coriander with a knife and mix it in after grinding the mass).
• Form pancakes of the desired size and fry in a pan on melted butter until browned.

Serve with salad and desired dressing. Basmati rice or Bolivian pigeon are perfect for the side dish.

AVOCADO SAUCE:

Ingredients:

• Avocado well ripe, 2 units.
• Coconut milk, 50 ml
• Lemon juice, 2 tbsp.
• Spinach powder, 1 tbsp.
• Chili pepper, 1 cm
• A bunch of dill
• Shelled hemp seeds (sesame seeds or roasted nuts), 1 tbsp.
• A pinch of salt and black pepper

Preparing:

• Blend all ingredients except dill and hemp seeds in a blender until smooth. Sprinkle dill and hemp seeds on top when serving.

We thank Ayurvedic nutrition practitioner Asta Gruode from Ayurvedic food culture for the recipe.