Chickpea is one among the favorites of my husband. So whenever I make chickpeas, I make sure that there would be sufficient that runs for at least two days and different ways. Earlier I had posted chickpea in coconut gravy and this dry fry recipe is simple and very tasty too. It goes best with hot rice. It just take matter of seconds, once the chickpea is cooked. You could adjust the spiciness based on how you like it. This is also an easy option when you have unexpected guests.
Serves – 3-4
Chickpea Cooked – 2 cups
Onions finely chopped – ½ cup
Ginger Finely chopped – 1 tsp
Red chilies – 3-4 nos
Black pepper powder – 2 tbsp
Turmeric powder – ½ tsp
Curry leaves – a few
Coriander leaves – a few, finely chopped
Oil – 3-4 tbsp
. Soak the chickpeas overnight. Clean them and pressure cook them for about 3-4 whistles so that they get soft and tender. Keep them aside.
. In a hot pan, pour in the oil. To the heated oil add in the onions ,ginger and red chilies and sauté well.
. When onion start to get translucent, add in the turmeric powder, black pepper powder, curry leaves and mix well.
. Once the powders get roasted, ad in the cooked chickpeas, salt and mix well.
. Keep on low flame , stirring occasionally till it gets dry.
. Add in the coriander leaves and take of from flame.
. Serve hot.