1/2 cup quinoa, soaked and sprouted
1/4 cup chickpeas, soaked and sprouted
2 to 4 ounces broccoli
1 to 2 ounces Jerusalem artichoke
1/2 to 1 cup tomato juice
juice of 1/4 large lemon
1 to 2 tablespoons olive oil
1 to 2 teaspoons cumin powder
1 to 2 teaspoons curry powder
1/8 teaspoon ground garlic
1/4 teaspoon ground ginger
sea salt, to taste
tabasco hot sauce, to taste
1. Rinse chickpeas and quinoa. Separately, soak for 6 to 8 hours, sprout for around 2 days, then let them drain for a few hours.
2. In a food processor, finely chop broccoli and Jerusalem artichoke. Put in a bowl with chickpeas.
3. Stir in tomato juice, lemon juice, olive oil, cumin powder, curry powder, ground ginger, garlic powder, sea salt, and tabasco to taste. Mix them all together well make sure everything is wet and covered but not runny.
4. Set that aside covered for a few hours to marinate. (I let it sit while I went to the gym, makes post-workout meal so easy!)
When ready, put quinoa on plate and put chickpea mixture on top. Yum!
Source of recipe: I love Indian Food and I love Chana Masala. I have never tried making it before and this was my first time and I wanted to make some and make it raw too!