I purchase 2 week supplies for this veggie drink every sunday - that gives me 6 drinks - I have the veggie drink every monday, wednesday, and friday. This is why you have 1/6 of an avocado, and 1/6 of a red pepper in each drink and since I buy 2 tomatoes I use 1/3 of a tomato in each drink
You of course kind of get a feel for how much Kale, Carrots, Broccoli, Ginger, Onion that you put in as you get better at making it. If you can think of anything more that might be good to add, let me know. My body absorbs this drink right up and I never feel sick with it....
2 cans (around 15-oz each) chickpeas rinsed and drained
1 1/4 tsp salt or to taste
1/4 tsp baking powder (optional – for extra tender chickpeas)
1/2 tsp garam masala or chaat masala
1 tsp freshly squeezed lemon juice
2-3 tbsp cilantro leaves chopped
Heat a medium-sized saucepan over medium-high heat. Once hot, add the oil, cumin seeds and onion and sauté for 7-8 minutes, until golden. If the mixture gets dry, add 1-2 tablespoons of water.
Add the garlic, ginger, and green chili pepper and sauté for another 2-3 minutes. Deglaze the pan with a tablespoon of water (if needed), and add the spice powders and give it a few stirs. Add the tomatoes and continue to stir for a minute. Mix in the chickpeas, baking powder (if using), salt, and 2 cups of water.
Raise the heat to high to bring to a boil, then reduce the heat to medium, cover and let cook for 25-30 minutes, until the chickpeas are very tender.
Uncover and raise the heat to high. Use a wooden spoon or spatula to slightly crush the chickpeas. Sauté for another 2-3 minutes to desired consistency. Taste and adjust salt and seasoning. Turn off the heat and add the garam masala or chaat masala, lemon juice, and cilantro leaves.