First an apology because there has been quite a gap since my last post on recipes. Now I am back on home turf and as promised I will share with you some recipes that I have been making and being complimented for the taste and looks of the recipes.. Chickpeas Delight is indeed a delight to make and with a promise that you will not have to sweat out in the kitchen.,
Chickpeas Delight is a page from my food dairy, recipes that I have collected over the years, This one in particular, I learnt from a very dear friend, my association with her dates back to my early years of marriage!
The beauty of this dish is, it is hassle free, can be prepared in advance, dry ingredients like cumin and coriander seeds along with whole red chillies can be replaced with chaat masala if you have, though I highly recommend following the recipe to get the real taste!
Here's what you would need:
Chickpeas: 250gms
Lightly roasted cumin seeds: 2 tablespoon.
Lightly roasted coriander seeds: 1teaspoon.
Lightly roasted whole red chilli: 2-3(depending on your spice level.)
Very finely chopped onions: 2tablespoons
Amchur powder/ lime juice: 1/2 teaspoon or juice of half a lime.
Grated ginger: 1/2" inch ( optional)
Very finely chopped green chillies 2-3
Finely chopped cilantro.
Salt to taste.
Oil: 2-3 tablespoon.
To start:
1: Soak the chickpeas overnight in sufficient lukewarm water. The following morning drain the water and pressure cook with fresh water with a about half a teaspoon of salt and cook until 3/4th done, ensuring the chickpeas retain their shape yet are soft enough.
2:In a grinder,ground the roasted spices cumin and coriander seeds along with whole red chillies to a medium fine powder.
3: In a wide pan heat the oil, to this add the finely chopped onions along with a half of the chopped green chillies, retain the other half for garnishing. Fry until light brown. At this point add the chickpeas and fry. Simultaneously add the roasted and ground spices. Also add salt and amchur powder or lime juice. Blend well and keep frying until all the spices coat the chickpeas. Fry on medium to low heat till the chickpeas are well coated and browned with spices.
4: Before serving garnish with chopped green chillies, grated ginger and chopped cilantro!
This can be served as appetizer. Topping it with tamrind chutney and also adding lightly crushed chaat papdi would enhance the flavor all the more.
*Using the pressure cooker would reduce the cooking time. Alternatively you can boil the chickpeas if a pressure cooker is not available.
*Tip for roasting the spices - Heat the pan on medium heat and first dry roast the coriander seeds as coriander seeds would need more time to reach the stage of getting well browned, then roast the cumin seeds and whole chillies together as these two spices take less time to roast.
Acknowledgement: Thank you Iram for introducing me to this simple yet delectable recipe and also letting me have the opportunity to share it on this blog!
Picture courtesy of:: foodess.com
Chickpeas Delight is a page from my food dairy, recipes that I have collected over the years, This one in particular, I learnt from a very dear friend, my association with her dates back to my early years of marriage!
The beauty of this dish is, it is hassle free, can be prepared in advance, dry ingredients like cumin and coriander seeds along with whole red chillies can be replaced with chaat masala if you have, though I highly recommend following the recipe to get the real taste!
Here's what you would need:
Chickpeas: 250gms
Lightly roasted cumin seeds: 2 tablespoon.
Lightly roasted coriander seeds: 1teaspoon.
Lightly roasted whole red chilli: 2-3(depending on your spice level.)
Very finely chopped onions: 2tablespoons
Amchur powder/ lime juice: 1/2 teaspoon or juice of half a lime.
Grated ginger: 1/2" inch ( optional)
Very finely chopped green chillies 2-3
Finely chopped cilantro.
Salt to taste.
Oil: 2-3 tablespoon.
To start:
1: Soak the chickpeas overnight in sufficient lukewarm water. The following morning drain the water and pressure cook with fresh water with a about half a teaspoon of salt and cook until 3/4th done, ensuring the chickpeas retain their shape yet are soft enough.
2:In a grinder,ground the roasted spices cumin and coriander seeds along with whole red chillies to a medium fine powder.
3: In a wide pan heat the oil, to this add the finely chopped onions along with a half of the chopped green chillies, retain the other half for garnishing. Fry until light brown. At this point add the chickpeas and fry. Simultaneously add the roasted and ground spices. Also add salt and amchur powder or lime juice. Blend well and keep frying until all the spices coat the chickpeas. Fry on medium to low heat till the chickpeas are well coated and browned with spices.
4: Before serving garnish with chopped green chillies, grated ginger and chopped cilantro!
This can be served as appetizer. Topping it with tamrind chutney and also adding lightly crushed chaat papdi would enhance the flavor all the more.
*Using the pressure cooker would reduce the cooking time. Alternatively you can boil the chickpeas if a pressure cooker is not available.
*Tip for roasting the spices - Heat the pan on medium heat and first dry roast the coriander seeds as coriander seeds would need more time to reach the stage of getting well browned, then roast the cumin seeds and whole chillies together as these two spices take less time to roast.
Acknowledgement: Thank you Iram for introducing me to this simple yet delectable recipe and also letting me have the opportunity to share it on this blog!
Picture courtesy of:: foodess.com
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