Easy Chickpea Stir-Fry
Easy Chickpea Stir-Fry
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Category
lentils
Servings
2
Prep Time
5 minutes
Cook Time
30 minutes
Author:
Tulsi’s Vegan Kitchen
These chickpeas are often served as part of the menu during Indian festivals such as Pongal and New Year, where it goes very well with the Sweet Pongal Rice.
Ingredients
-
1 cup chickpeas
- 1 tsp salt
-
1 tsp mustard seeds
- 1 red onion, sliced
- 2 dry chilies
- 2 stalks curry leaves
-
1 tbsp oil
- Water as required
Directions
Soak 1 cup chickpeas in enough water for 8-10 hours.
After soaking, rinse the chickpeas 2-3 times in clean water.
Place the soaked chickpeas in a pan and add 1 teaspoon salt. Add enough water to cover the chickpeas. The water level should be 2 cm or more above chickpeas level.
Cover the pan and cook the chickpeas for 20 to minutes until the chickpeas are soft. As an alternative, a pressure cooker could be used. (cook until 5-6 whistles).
Switch off the heat and allow chickpeas to cool about 10 minutes.
Strain the boiled water from the chickpeas. Now prepare the seasoning or tempering. Heat a pan and pour in 1 tablespoon oil.
Add 1 tsp mustard seeds and allow the mustard seeds to crackle. Add sliced onions, dry chilies and curry leaves and stir for 1-2 minutes.
Then add the boiled chickpeas and stir-fry for another 2-3 minutes. Delicious chickpeas are ready to be served.