A few days back, I was looking through the cereals aisle at the supermarket when I came across chickpeas. Boy has it been a minute since I had some fried chickpeas! I quickly grabbed a pack and made a mental note to return to this supermarket for more possible goodies. Obviously, this was not the one that I regularly did my shopping at. My curiosity was piqued but I could not loiter around hunting for more goodies and deals. Jaz’s dad was with me, and off course, he was pressed for time.
I got home excited to prepare fried chickpeas for Jaz because I realized that I had never made them for her before. Later that evening, I sorted them to check for stones and put them to soak in cold water overnight. The next morning I boiled them just as you would beans. When they were ready, I drained out the water and set out to fry them.
1 large onion
3 cloves of garlic
1 tsp ginger root
1 large carrot
½ cup dhania (cilantro)
1 green bell pepper
¼ tsp black pepper
200g coconut cream
1 tbsp garam masala (not heaped)
½ tsp coriander
Salt to taste
Prepare all the vegetables first, chopping, dicing and crushing where necessary. Use 3-4 table spoons of vegetable oil in a saucepan and heat.
Add the diced onions and saute. Once translucent, add the crushed ginger and garlic and black pepper. Cook for about 2 minutes before adding coriander, chopped cilantro, bell pepper, grated carrots and tomatoes. Allow to cook down on low heat for about 5 minutes.
Take the boiled chickpeas and add them into the sauce pan. Stir continuously as you add in the coconut cream. Let it simmer for 10-15 minutes. Switch of the stove and grab a bowl for yourself. You can enjoy this delish fried chickpeas with some rice or chapati.
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