Chickpea Stir Fry Food

CHICKPEA STIR FRY

Steps:

• Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1 ½ hours or until desired tenderness is reached, drain and set aside. In a small bowl, whisk together the olive oil, soy sauce, water, brown sugar, sesame seeds, ginger, chili garlic sauce and cornstarch, set aside. In a large pan or wok, heat the oil over medium high heat. Add chopped garlic and cook about 1 minute. Add all vegetables except the chickpeas and cook 3 minutes over medium high heat. Add the sauce and stir-fry until the sauce glazes the vegetables and until vegetables are just tender but still crisp, about 4-5 minutes. Remove the pan from the heat and stir in the chickpeas and basil.

CHICKPEA STIR FRY

Steps:

• In a small bowl mix the chutney, chili sauce, garam masala, chili powder, coriander and cumin to form a paste.
• Heat the oil and fry the paste for one minute.
• Drain the chickpeas and add to the pan, stir very well to coat the chickpeas with oil and spice mix.
• Continue to cook the peas for 5 minutes over a moderate to high heat longer if desired.
• Add the brown rice to the pan and mix well to coat the rice, cook for a further 3 - 4 minutes so the rice is hot and the grains are broken up.
• Serve drizzle with plain yoghurt or sour cream.

THE CHICKPEA STIR FRY | QUICK AND EASY RECIPE

Steps:

• Start by heating a non-stick pan or a wok over medium heat.
• Add oil first, then the sundried red chili peppers, mustard seeds and curry leaves.
• When the ingredients start to splutter, add the onions and sauté for a minute.
• Lower the heat, add the spices (turmeric, black pepper, and curry powder) along with the Maldives fish.
• Next, add the drained chickpeas. Mix well, let it cook with the lid covered on for about 5 minutes.
• Take the lid off and cook for another 2-3 minutes.
• Add lime before taking off the heat.
• NOTE - Taste test to see if more salt and lime need adjusting. For extra spice, add more black pepper powder.
• Best served with deep-fried curd chilli pepper on the side.

PANEER & CHICKPEA FRY

Steps:

• First, make the pickle. Combine the lemon juice, onion and pinch of salt in a small bowl. Set aside.
• Heat half the ghee in a frying pan and fry the paneer for 10 mins, stirring until lightly brown and crisp on all sides. Scoop out onto a plate using a slotted spoon.
• Heat the rest of the ghee in the pan over a high heat, and fry the onions for 5 mins until starting to brown at the edges. Add the garlic, turmeric, chilli powder, cardamom seeds, chilli, curry leaves and pepper, and stir-fry for 5 mins until the onions are caramelised.
• Return the paneer to the pan along with the chickpeas and a large splash of water, and simmer everything for 5 mins until the liquid has evaporated and the mixture is sticky. Season with salt, then spoon into a dish and top with the coriander and pickled onions.

INDIAN CHICKPEA STIR-FRY

Steps:

• Put the russet potato into a small saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer until potato is fork-tender, about 10 minutes. Drain and let cool until safe to handle, about 10 minutes. Dice potato.
• Heat vegetable oil in a skillet over medium heat. Add onion and turmeric. Cook and stir until onion is soft, about 5 minutes. Add curry powder and monosodium glutamate. Stir in chickpeas and chili powder. Add okra; cook and stir until softened, 5 to 7 minutes. Add diced potato and sumac; stir to coat. Stir in tamarind paste and chiles.

CHICKPEA AND VEGGIE STIR-FRIED RICE

Steps:

• Heat oil in large skillet on medium-high heat. Add peppers, carrots and garlic; stir-fry 3 min. or until vegetables are crisp-tender.
• Add remaining ingredients; mix well.
• Bring to boil; cover. Simmer on low heat 5 min. Remove from heat; let stand 5 min. before serving.

SPICED CHICKPEA & POTATO FRY-UP

Steps:

• Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
• When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.

LEMONY CHICKPEA STIR-FRY (VEGAN AND YUM)

Steps:

• Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas.
• Saute until the chickpeas are deeply golden and crusty.
• Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
• Stir in the kale and cook for one minute more.
• Remove everything from the skillet onto a large plate and set aside.
• In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
• Add the chickpea mixture back to the skillet, and remove from heat.
• Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.
• Turn out onto a platter and serve.