Chickpeas with Bengali Mustard Spices

Are you feeling the over indulgence from the holidays?

Both Nathan and I have certainly noticed it. Nothing irritates me quite as much as my pants not fitting the way they are supposed to. I mean come on. I bought them and they fit a certain way and continued to fit that way for EVER and a few too many holiday cookies and the suckers are out to make my day miserable.

Do.not.like.

Chickpeas with Bengali Mustard Spices

I put up with for exactly fourteen seconds before I resolved to do something about it. Sure I am a bit behind the rest of you with your new years resolutions but hey don’t judge. Some of us are born procrastinators.

For the record I did make resolutions. Two of them in fact. Firstly to move more. As in physically move. Second was to love myself more. I am winning at one of those but not so much at the other. I will let you sort that one out.

So. Back to what I decided to do about my rebellious pants. I decided first to concentrate on my first resolution to move more. Moving should help my pants fit better right? So thus began 30 days of yoga vinyasas every morning. Asthanga yoga is my personal favorite so I have been doing three surya namasakara a (sun salutation a) and three surya namasakara b (sun salutation b). It is tough. Mostly to motivate myself but man do I feel better.

Secondly I jumped started my body back into healthy eating with a three day juice fast and switching to vegetarian eating focusing on whole grains, beans, and veggies. It has been delicious and I feel so so so good.

Chickpeas with Bengali Mustard Spices

I am an all or nothing type of person. Making some drastic changes in how I was eating has helped me get on track and realize my body does better on less and on real food.

This was one of the many recipes I pinpointed when picking veggies and bean recipes. Nathan loves chickpeas so I knew right off the bat this would be a winner. And I was so right. He inhaled it. He told he would eat it every single day.

I would too.

We ate it just as is with no rice. It felt downright indulgent.

I love nothing more than a recipe that is delicious and nutritious and I can’t get enough of it. Also thankfully my pants have decided to get their act together and stop making me miserable.

Chickpeas with Bengali Mustard Spices

One year ago today: Graham crackers and Muesli 

Chickpeas with Bengali Mustard Spices
From Taste with the Eyes

2 tablespoon olive oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon dry mustard
salt to taste
1 can chickpeas, rinsed & drained
5 oz. baby spinach

Heat oil over medium-high heat. Add mustard seeds, cumin, fennel, and cook for a minute or two. Add turmeric, chile powder, dry mustard and stir to combine. Add chickpeas and cook until heated through. Add spinach, cook until the spinach has wilted. Season with salt to taste.

Chickpeas with Bengali Mustard Spices

2 thoughts on “Chickpeas with Bengali Mustard Spices”

  1. A favorite in our house is roasted cauliflower and chickpeas (with only olive oil, salt and pepper). YUM! The roasted cauliflower has a wonderfully nutty flavor and the chickpeas become a little chewy. Again…YUM!

Leave a Reply

Your email address will not be published. Required fields are marked *