Chickpea – cooked
The driest of all legumes, chickpeas are especially excellent for damp Kapha. Being cool and dry, they need the help of garlic or mustard seeds to warm them, as well as a long time to soak and cook. Sesame seeds (or tahini) are often added to chickpea dishes in order to make them more unctuous, warm and lubricated.
Shaped as a heart, chickpea are considered relaxing for the mind, and stabilizing for the emotions, especially for Pitta conditions of excess heat of the upper body and agitation. such effects are evident after a bowl of quality Humus, leaving the diner satisfied and relaxed.
Properties
Taste: Sweet, Astringent
Natural Attributes: Heavy, Dry
Tissue impact (Vipak): Sweet
Thermal impact (Virya): cooling
Dosha impact: Decrease Kapha & Pitta, increase Vata
Digestive impact (Agni): Hard to digest
Channels (Srotas): opens the channels (chickpea only, not Humus)
Feces: absorbs and retains, promotes bulk
Urine: diuretic
Strength (Bala): improves strength and immunity
Mind (Manas): Sattva
Effect: styptic
Chinese five element impact: Fire & Earth Element
Chinese medicine syndromes: Sooth the Heart Qi, Quenches stomach Fire
Medicinal propertiesÂ
- Blood-circulation-liver: bleeding disorders, flushes gallbladder
- Muscles: rebuild muscle tissue
- Fat: diabetes, obesity, reduce cholesterol
- Mental: grounding
- Skin: skin diseases
Harmful: flatulence, weak digestion