Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked chickpeas | 430 g | Sweet, Astringent · Cooling |
 Zucchini, diced | 340 g | Sweet, Astringent · Cooling |
 Fresh dill | 22 g | Pungent, Bitter · Heating |
 Fresh parsley | 16 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 zucchini.
- Warm the olive oil, bloom the cumin, and cook the vegetables until they begin to soften.
- Add the beans and fresh dill, fresh parsley; 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 Zucchini Dill 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 Zucchini Dill Pot
| Nutrient | Per 100g | Per Serving (1 serving (321g)) |
|---|---|---|
| Energy (Calories) | 90 kcal | 288 kcal |
| Protein | 3.2 g | 10.3 g |
| Total Carbohydrates | 9.7 g | 31.0 g |
| Dietary Fiber | 2.7 g | 8.8 g |
| Total Sugars | 2.2 g | 7.0 g |
| Total Fat | 4.6 g | 14.6 g |
| Calcium | 28.3 mg | 90.7 mg |
| Iron | 1.36 mg | 4.36 mg |
| Magnesium | 22.6 mg | 72.6 mg |
| Phosphorus | 65.3 mg | 209.7 mg |
| Potassium | 183 mg | 588 mg |
| Sodium | 231 mg | 741 mg |
| Zinc | 0.60 mg | 1.94 mg |
| Copper | 0.13 mg | 0.43 mg |
| Manganese | 0.08 mg | 0.25 mg |
| Selenium | 1.2 µg | 3.9 µg |
| Vitamin C | 8.2 mg | 26.5 mg |
| Vitamin A (RAE) | 15.0 µg | 48.1 µg |
| Vitamin E | 0.79 mg | 2.54 mg |
| Vitamin K | 25.9 µg | 83.1 µg |
| Thiamin (Vitamin B1) | 0.05 mg | 0.16 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.16 mg |
| Niacin (Vitamin B3) | 0.33 mg | 1.06 mg |
| Vitamin B6 | 0.09 mg | 0.29 mg |
| Folate (DFE) | 61.7 µg | 198.2 µg |
| Choline | 16.1 mg | 51.6 mg |
