CHICKPEAS STIR FRY

We have preparing for another major snowstorm tomorrow. It seems that this one is going to a record-breaking storm and the snow is expected to be around 17-27 inches! We finished our weekly grocery purchase and are well stocked for the week. Wow, it had been a very long day, so I am posting a very simple and easy dish today. Coming on to the recipe, I tasted this dish at my friend’s place. This was a simple dish with a few ingredients but the taste so good, a nice idea of using chickpeas as a side dish with rice instead of the regular masala gravies or sundals. This goes very well with rasam, any spicy gravies, and curd rice.

INGREDIENTS:

1. Cooked chickpeas or any other beans, 1 cup.

2. Onion, small, 2.

3. Green chilies, 1-2 depending on the spice preference.

4. Ginger-garlic paste, 1 teaspoon.

5. Mustard seeds, ½ teaspoon.

6. Cumin seeds, 1 teaspoon.

7. Turmeric powder, ½ powder.

8. Curry leaves and chopped cilantro for seasoning.

9. Salt as per taste.

PREPARATION:

Pressure cook the chickpeas and let it cool. Dice the onion finely and chop the green chilies into small circle. Heat a pan with some oil. When the oil is hot enough add the mustard seeds and let it splutter. Then add the cumin seeds and fry for a few seconds. Add the diced onions, chilies, and curry leaves and sauté for a few minutes until the onions turn brown. Then add the salt, turmeric powder, and ginger-garlic paste and keep sautéing until good smell comes from the mixture. Drain the water from the chickpeas and add it the mixture and mix everything well. Let it cook under low flame for 5 minutes, garnish with chopped cilantro, and serve with rice or chapathis.