Sheena of Savsani has been helping me with an Ayurvedic cleanse. It fascinates me learning new ways of cooking and the colors in this form of cooking are so beautiful. I like this as a salad or as a vegetable side dish with fish or chicken.
1 Cup chickpeas
1 Teaspoon olive oil
1 Cup tomatoes (stewed or slowly baked)
½ Cup flat leaf parsley (chopped)
Kosher salt and freshly ground pepper
Soak chickpeas overnight in water. (If using canned, strain and rinse). Next day drain them. Boil them in water until soft for approximately 5 - 10 minutes. Strain them.
Fry parsley in a little bit of olive oil.
Add salt and pepper to taste.
Toss chickpeas with tomatoes.
Pour parsley mixture on top.
Sprinkle some freshly squeezed lemon on top.