Chickpea and Fresh Fenugreek Stir-Fry

A simple, wholesome, and nutritious stir-fry made with protein-rich chickpeas and fresh fenugreek leaves. This delicious dish pairs wonderfully with chapatis, rotis, or steamed rice.

Ingredients

For the Chickpeas

250 grams chickpeas

Salt, to taste

Water, as required

Preparation: Soak the chickpeas in enough water for 6 hours. Drain, rinse, and pressure cook with just enough water and salt to taste. Cook on high heat for the first whistle, then reduce the heat and cook for 20 minutes. Drain and set aside.

For the Stir-Fry

3 bunches fresh fenugreek (methi) leaves

3 to 4 medium-sized onions, sliced

5 to 6 cloves garlic, mashed

3 green chillies, finely chopped

½ tsp cumin powder

¼ to ½ tsp pepper powder

½ cup freshly grated coconut

Salt, to taste

2 tbsp clarified butter (ghee)

Method

Remove the fenugreek leaves from the stems, wash thoroughly, drain well, and roughly chop them. Set aside.

Heat the ghee in a pan. Add the mashed garlic and sauté until fragrant.

Add the sliced onions and cook until they turn translucent.

Stir in the finely chopped green chillies and sauté for a minute.

Add the chopped fenugreek leaves and cook until they wilt and reduce in volume.

Add the cumin powder, pepper powder, and freshly grated coconut. Mix well and cook for 2–3 minutes.

Add the cooked chickpeas and mix gently until everything is well combined.

Adjust salt to taste and cook for another 2–3 minutes.

Serve hot with chapatis, rotis, or steamed rice.

A simple yet flavourful dish that combines the goodness of chickpeas, fresh fenugreek leaves, and coconut into a satisfying family meal.