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.


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 properties 

  • 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


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