Chickpeas stir fry is a tasty side dish to serve as a side dish for roti or sambar rice/dal. A nutritious curry made in a south Indian style with simple ingredients that can be made in a jiffy if you have soaked chickpeas or sprouted readily at home for day to day cooking. You can also add vegetables like Elephant yam or tindora/ivy gourd in the preparation which makes a flavorful and tasty curry.
White or black chickpeas – 1 cup
Turmeric – 2 pinch
Salt to taste
For seasoning –
Oil – 1 tbs
Mustard – 1/2 tsp
Onion – 1 medium chopped
Curry leaves – 1 spring
Tamarind juice – 1 tsp (optional)
To make coconut coarse mixture –
Coconut – 1/4 cup grated
Garlic – 3 cloves
Cumin – 1/4 tsp
Dry chilies – 2 or 3 no adjust to your taste
For garnishing –
Coriander – 1 tbsp chopped
Pressure cook chickpeas (soaked or sprouted) with 1 1/2 cup of water and salt to taste, for 3 to 4 whistles or cook until it is done.
Once done drain the water with a colander and keep ready. (you can use the stock to make rasam or sambar)
Heat a pan with oil in it, when it is hot add mustard, allow it to splutter
Now add curry leaves and chopped onion, saute until it turns to translucent.
Meanwhile, add grated coconut, turmeric, cumin, and garlic to a blender, make a coarse mixture without adding water.
Ensure the onion turns light brown in color,
Add cooked chickpeas, saute for 2 min on a medium flame, then add coconut mixture,
Toss it well for 2 mins remove from the flame.
Garnish it with fresh coriander.
Quick and easy Chickpea stirfry is ready to serve as a side dish for rice or roti’s