Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked chickpeas | 420 g | Sweet, Astringent · Cooling |
 Red bell pepper, diced | 260 g | Sweet · Heating |
 Tomatoes, chopped | 240 g | Sour, Sweet · Heating |
 Dried oregano | 3 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 diced red bell pepper and chopped tomatoes.
- Warm the olive oil, bloom the cumin, and cook the vegetables until they begin to soften.
- Add the beans and dried oregano; 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 Red Pepper Tomato 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 Red Pepper Tomato Pot
| Nutrient | Per 100g | Per Serving (1 serving (349g)) |
|---|---|---|
| Energy (Calories) | 84 kcal | 294 kcal |
| Protein | 2.9 g | 10.0 g |
| Total Carbohydrates | 9.7 g | 33.9 g |
| Dietary Fiber | 2.8 g | 9.9 g |
| Total Sugars | 2.6 g | 9.0 g |
| Total Fat | 4.1 g | 14.4 g |
| Calcium | 23.3 mg | 81.5 mg |
| Iron | 1.17 mg | 4.08 mg |
| Magnesium | 19.3 mg | 67.6 mg |
| Phosphorus | 57.2 mg | 200.0 mg |
| Potassium | 168 mg | 586 mg |
| Sodium | 208 mg | 729 mg |
| Zinc | 0.52 mg | 1.82 mg |
| Copper | 0.12 mg | 0.41 mg |
| Manganese | 0.06 mg | 0.20 mg |
| Selenium | 1.1 µg | 3.7 µg |
| Vitamin C | 26.4 mg | 92.5 mg |
| Vitamin A (RAE) | 37.0 µg | 129.4 µg |
| Vitamin E | 1.21 mg | 4.24 mg |
| Vitamin K | 7.5 µg | 26.2 µg |
| Thiamin (Vitamin B1) | 0.05 mg | 0.17 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.13 mg |
| Niacin (Vitamin B3) | 0.44 mg | 1.55 mg |
| Vitamin B6 | 0.11 mg | 0.38 mg |
| Folate (DFE) | 57.3 µg | 200.4 µg |
| Choline | 14.3 mg | 49.9 mg |
