I have been diagnosed with eczema and every now and again it flares up with dry skin and itchyness which is very annoying. The other day, I was browsing the shelves of the library to get hold of a cookbook which would give me some inspiration to cook more dishes and update my blog more often.
That’s when I came across a book called “The Clear Skin Cookbook by Dale Pinnock. The book is well written and quite detailed in terms of food that will help skin conditions and simple recipes to follow.
After reading the book and since I have neglected certain foods which I enjoy a lot I decided to revisit them especially chickpeas. Apparently they are rich in Zinc which helps with skin lubrication and reduces sebaceous secretions. I have quite oily skin especially in summer and zinc reduces oily skin and helps to lock the moisture.
1 TSP cumin seeds
1 TSP coriander seeds
2 dry chillies and 1 fresh chillie
1/2 inch of cinnamon bark.
1/2 TSP turmeric powder
2 cloves of garlic
2 fresh tomatoes or half a can of chopped tomatoes
Juice of half a lemon
400g of chickpeas or you soak some overnight
1tsp of tomato puree
Handful of spinach leaves or if using frozen make sure its defrosted.
1. Roast the cumin seeds, coriander seeds and the dry chillies.
2. Slice the onion and fry them till brown.
3. Blend the onion, cumin seeds, dried chillies, fresh chillies and coriander seeds along with the tomato puree and tomatoes.
4. Add a little oil to a pan break the cinnamon bark into small pieces fry them fgor about 15 seconds before adding thge contents of the blender along with 400g of chickpeas. Simmer for 30 mins till the chick peas are soft.
5. Add a handful of fresh spinach leaves.
6. Serve with rice or naan bread and some yougurt.
Note: If you do not have cumin seeds, coriander seeds substitute them with the powder and instead of chillies use chilli powder.