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Kapha-Balancing Spinach with Chickpeas

As the weather warms, we leave the cold, dryness of vata behind and welcome the newness of kapha characterized by earth, water, and spring’s new growth.

At the same time, the damp heaviness of this season can promote kapha imbalances in our minds and bodies. Congestion and an accumulation of toxins are common and can strain our immune systems, causing colds, digestive disturbances, and fatigue. This is why Ayurvedic practitioners often suggest cleanses this time of year.

One way to promote balance during this season is to choose kapha-pacifying foods, of which spinach and chickpeas are good examples.

Recipe: Spinach with Chickpeas

4 C of chopped baby spinach
1 C of cooked chickpeas
2 t coconut oil
2 t coriander seeds
1 t cumin seeds
½ inch knob of ginger, chopped
2 T cilantro leaves, chopped
2 T powdered cashew nuts
Salt to taste
Oil spray
1 T lemon juice


  • Spray a pan with oil and add spinach, ginger and cilantro.
  • Cook over medium heat, stirring frequently, for about five minutes. Remove from heat.
  • Warm coconut oil in a saucepan. Add the cumin and coriander seeds; stir-fry until the coriander seeds darken slightly.
  • Add the spices to the spinach mix.
  • Mix and mash the mixture with a masher and add enough water to make a thick paste.
  • Add the chickpeas and bring to a boil.
  • Add the powdered cashew nuts and simmer gently.
  • Remove from heat and add lemon juice and salt to taste.