Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked chickpeas | 420 g | Sweet, Astringent · Cooling |
 Artichoke hearts, quartered | 300 g | Bitter, Astringent, Sweet · Cooling |
 Leek, sliced | 120 g | Sweet, Pungent · Heating |
 Fresh dill | 18 g | Pungent, Bitter · Heating |
 Olive oil | 18 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 450 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the cooked chickpeas and prepare the quartered artichoke hearts and sliced leek.
- Warm the olive oil, bloom the cumin, and cook the vegetables until they begin to soften.
- Add the beans and fresh dill; turn everything through the seasoned oil.
- Pour in the water, add rock salt, and simmer until the flavors combine and the beans are very tender.
- Mash a small portion to thicken the sauce naturally, then serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international bean-dish adaptation)
Chickpea Artichoke Pot is a thoroughly cooked bean main with a moist sauce. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Chickpea Artichoke Pot
| Nutrient | Per 100g | Per Serving (1 serving (333g)) |
|---|---|---|
| Energy (Calories) | 98 kcal | 328 kcal |
| Protein | 3.6 g | 11.9 g |
| Total Carbohydrates | 11.9 g | 39.7 g |
| Dietary Fiber | 3.7 g | 12.2 g |
| Total Sugars | 2.0 g | 6.7 g |
| Total Fat | 4.5 g | 15.1 g |
| Calcium | 36.0 mg | 120.0 mg |
| Iron | 1.58 mg | 5.28 mg |
| Magnesium | 32.2 mg | 107.3 mg |
| Phosphorus | 74.7 mg | 249.1 mg |
| Potassium | 199 mg | 664 mg |
| Sodium | 252 mg | 842 mg |
| Zinc | 0.60 mg | 1.99 mg |
| Copper | 0.17 mg | 0.58 mg |
| Manganese | 0.08 mg | 0.27 mg |
| Selenium | 1.2 µg | 4.1 µg |
| Vitamin C | 5.1 mg | 17.0 mg |
| Vitamin A (RAE) | 14.3 µg | 47.9 µg |
| Vitamin E | 0.87 mg | 2.90 mg |
| Vitamin K | 12.0 µg | 40.0 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.19 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.13 mg |
| Niacin (Vitamin B3) | 0.45 mg | 1.50 mg |
| Vitamin B6 | 0.09 mg | 0.30 mg |
| Folate (DFE) | 70.3 µg | 234.5 µg |
| Choline | 21.2 mg | 70.8 mg |
