Indian Chickpea Stir Fry Food

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.

INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER

Steps:

• Combine lemon juice and grated ginger in a small cup and set aside.
• Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
• In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
• Serve with a green salad and naan bread or as a side dish.