A simple yummy Chickpea and Capsicum Stir-Fry that can be enjoyed on its own or served with some puris or rotis
Ingredients:
250 gms chickpeas (Kabuli Channa)
2 green capsicums, thinly sliced or 1 red and 1 green capsicum thinly sliced.
1 tbsp dry herb pasta mix
1/4 cup coriander leaves, finely chopped
1 bay leaf
2 tbsp olive oil
2 tbsp butter
4 onions, sliced
8 garlic cloves (use 6 if large)
4-5 green chillies, finely chopped
1/2 tsp turmeric powder
1/4 tsp pepper powder
1/2 tsp lime juice
Salt, to taste
Method:
1. Soak the chickpeas overnight or for 5-6 hours. Drain and pressure cook with enough water and salt to your liking. Cook on high for 1-2 whistles, then on low for 20-25 minutes.
2. Heat olive oil and butter in a pan. Add the bay leaf, then the garlic cloves. Sauté until lightly browned.
3. Add the sliced onions and green chillies, cooking until the onions turn translucent.
4. Stir in the dry pasta mix, turmeric powder, and pepper powder.
5. Add the cooked chickpeas and sliced capsicum. Season with salt to taste.
6. Finally, mix in the coriander leaves and lime juice. Serve hot.
This quick and delicious stir-fry makes for a light, flavourful meal any time of the day
chickpea stir fry with green bell peppers
chickpea stir fry with green and red bell peppers/capsicum
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