Chickpea Stir Fry for Lunch Box
- Leander Fernandes
- 1 day ago
- 2 min read
Ingredients
For the Chickpeas
300 grams chickpeas
Salt to taste
Water for soaking and cooking
For the Stir Fry
4 medium size onions, finely chopped
3 green chillies, finely chopped (or as per taste)
5 to 6 cloves garlic, sliced
1 inch ginger, finely chopped
2 green bell peppers, chopped
1/2 tsp turmeric powder
1 tbsp dried pizza herb mix
1 tbsp dried oregano
Pepper powder, as per taste
Salt, if required
A sprinkle of chaat masala
Juice of 1 lime (or as required)
1/2 cup fresh basil leaves, roughly torn
Oil for cooking
Method
Prepare the Chickpeas
Soak the chickpeas for 6 hours.
Transfer them to a pressure cooker with enough water and salt to taste.
Cook on high heat for 1 whistle, then reduce the heat and cook for 20–25 minutes on low.
Drain well and set aside.
Prepare the Stir Fry
Heat some oil in a pan.
Sauté the sliced garlic and finely chopped ginger until aromatic.
Add the finely chopped onions and cook until lightly browned.
Stir in the green chillies, dried pizza herb mix, dried oregano, turmeric powder, and chaat masala. Mix well.
Add the boiled and well-drained chickpeas. Stir-fry for a few minutes, allowing the flavours to combine.
Mix in the chopped bell peppers and roughly torn basil leaves. Stir-fry briefly, keeping the peppers slightly crisp.
Season with pepper powder and adjust salt if required.
Finish with a dash of fresh lime juice and give everything a final toss.
Serve this wholesome, protein-packed Chickpea Stir Fry with a lovely beetroot salad on the side for a colourful and nutritious meal. The sweetness of the beetroot complements the herby, lightly spiced chickpeas beautifully, making it perfect for a satisfying lunch box.
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