Tag Archives: Chickpea

Desi Green & Brown Chana Stir-fry

Desi Green & Brown Chickpea Stir-fry

  • Servings: 1-3
  • Difficulty: easy
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Desi Green & Brown Chana Stir-fry








Here’s another very quick and easy recipe which is low in fat and high on satisfaction barometer.

Desi chana are a variety of chickpea. According to wikipedia, these are “small, darker seeds [with] a rough coat, cultivated mostly in the India and much of the Indian Subcontinent, as well as Ethiopia, Mexico, and Iran.”

You can find them in several shades of black, brown, green and red. They have more fiber than their larger counterpart.

In today’s recipe, I have used the green and brown ones but you can use any type.

enjoy a bowl on its own, add to a salad, have as nibbles with drinks or serve as an accompaniment to any meal


1 Cup uncooked desi chana

1 Teaspoon chilli powder

1 Teaspoon turmeric powder

1 Teaspoon cumin powder

1 Teaspoon coriander powder

1 Teaspoon carrom seeds (ajwain)

1 Teaspoon asafoetida

Juice of 1 lime or lemon

Salt to taste

1 Tablespoon oil


  1. Wash and soak the desi chana for about 8 to 10 hours.
  2. Boil them with a pinch of salt either in a pressure cooker (5 whistles on high) or the stove top way.
  3. Drain the cooking liquor and set aside.
  4. In a bowl, mix the turmeric, chilli, cumin and coriander powders along with salt to taste.
  5. Juice the lime or lemon.
  6. Heath the oil in a frying pan.
  7. When the oil is hot, lower the heat and add the carrom seeds followed by asafoetida.
  8. Stir for a few seconds and throw in the powders.
  9. Stir for about 15 seconds and add the boiled desi chana.
  10. Add the juice of lime or lemon, mix well, cover and cook for 5 minutes.
  11. Enjoy hot.


  1. Don’t throw away the cooking liquor. You can either use it as a stock, in some other recipe or drink it as is with a few drops of lemon juice. It is really delicious and full of goodness.


Saffron Infused Pearl Barley with Rocket, Pomegranate & Chickpea

Saffron Infused Pearl Barley with Rocket, Pomegranate & Chickpea

  • Servings: 1
  • Difficulty: easy
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Saffron Infused Pearl Barley with Rocket, Pomegranate & Chickpea








To borrow a phrase from my blogger friend Teagan of Teagan’s Books, at times a particular ingredient leads me to a recipe.

In Teagan’s case, she lets ingredients provided by her readers shape episodes of her Three Ingredient serial.

In my case, today’s recipe was guided by boiled chickpea leftover from Avocado and Chickpea Spread.

My kooky imagination thought of combining the chickpea with some pearl barley and to add a bit of colour and fragrance, decided to cook the barley with a pinch of saffron.

TSaffron Infused Pearl Barley with Rocket, Pomegranate & Chickpeao add to the mix, managed to get some peppery rocket (arugula) and fresh pomegranate and that’s how this recipe was born.

Apart from being low in calorie, rocket “has many vital phytochemicals, anti-oxidants, vitamins, and minerals that can immensely benefit health.”

Pomegranate is full of antioxidants, vitamin C and potassium. It helps in fighting cell damage, controlling weight, reducing cholesterol lowering risk of cancer (specially prostate and breast) and lowering risk of heart disease.

a bowl of different colours and textures makes this one a healthy meal

Rocket may not be to everyone’s taste in which case you can use spinach, kale or watercress.

I didn’t add tomato but am including them in the ingredient list because I think it will improve the taste (and as a future reference for myself).


1/2 Cup uncooked pearl barley

A pinch of saffron

1 Chicken stock cube (you can substitute with vegetable if you prefer)

1 Cup boiled chickpea

A handful of rocket leaves

1/2 Cup fresh pomegranate seeds

1 Yellow pepper

8-10 Pearl onion

2 Ripe tomatoes

1-2 Tablespoons seeds of your choice (I used pumpkin and sunflower)

1 Tablespoon aged balsamic vinegar

Salt to taste

1-2 Teaspoons olive oil


  1. To cook the barley, put about 3 to 4 cups of water and stock cube in a pot. Bring to boil and ad the barley and saffron. Lower heat, cover and let the barley cook for 45 minutes. You can do this ahead of time if you like.
  2. Dry roast the seeds till they turn a couple of shades darker. Set aside.
  3. Peel and wash the pearl onions.
  4. Wash, de-core, de-seed and chop the pepper.
  5. Wash and chop the tomato.
  6. Wash and dry the rocket leaves.
  7. Heat the oil in pan.
  8. Lower the heat and add the pearl onion and tomato with salt to taste. Cover and cook for 5 minutes.
  9. Add the pepper, mix, cover and cook for 3 to 4 minutes.
  10. Next, add the cooked pearl barley, chickpea and rocket.
  11. Cover and cook for 5 minutes.
  12. Take the pan off the heat, add the roasted seeds and pomegranate along with balsamic vinegar.
  13. Toss well and serve.

Avocado & Chickpea Spread

Avocado & Chickpea Spread

  • Servings: 1
  • Difficulty: easy
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Avocado & Chickpea Spread








a union of of guacamole and hummus

This is a really easy, quick and delicious recipe which can be used as a sandwich filler, in a wrap, on crackers or toast.

Bread is an occasional indulgence for me. For last night’s dinner, I had spread this on some crusty roll which I also filled with shredded iceberg and sliced onion doused in Tabasco Chipotle. Heavenly!

The chickpea were soaked and boiled but use canned if available for an instant, wholesome spread.


1 Medium, ripe, avocado

1/2 Cup boiled chickpea

1 Head of garlic

Juice of half a lime or lemon

1 Tablespoon tahini

Salt to taste


  1. Coarsely mash the chickpea with the back of a large spoon. Don’t worry if all of them don’t break down, you can leave a few whole for texture.
  2. Peel and grate the garlic.
  3. In a bowl, add the mashed chickpea, grated garlic, juice of lime or lemon and tahini. Mix well.
  4. Now wash and peel the avocado.
  5. Finely cut the avocado and add it to the chickpea mixture.
  6. Break the chopped avocado with the back of the spoon while combining it with chickpea and other ingredients. Once again, if a few pieces remain whole, not a big deal.
  7. Add salt to taste.
  8. Have immediately or if you plan to eat it later, keep refrigerated.


  1. I have posted a recipe for homemade tahini here.

Couscous with Avocado & Chickpea

Couscous with Avocado & Chickpea

  • Servings: 2
  • Difficulty: easy
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Couscous with Avocado & Chickpea








I feel that the beauty of couscous lies in its sheer versatility. It can be used in lieu of rice as a base for stews, it can go in stuffing vegetables, it can be turned into a pilaf  or used in a salad.

Although I haven’t explored another option, I am sure that couscous would play a relevant role in some puddings.

here’s another couscous salad-y recipe from my repertoire which can be had either warm or cold

Couscous with Chickpea & AvocadoI had two heavyweights by way of chickpea and avocado and wanted to pair them with an ingredient which would compliment them, complete the meal while being light. This is where couscous came into the picture.

The recipe is dead easy, specially if you are using canned chickpeas.

If you plan to soak and boil chickpea to make this, don’t throw away the water in which you boil them. You can use that water to cook couscous with (this is what I did).


1 Cup dry couscous

1/2 Cup cooked chickpea

1 Avocado, ripe

2 Onions

1 Head of garlice

10-12 Cherry tomato

1 Red Pepper

1 Tablespoon raisins

3-4 Dry birds eye chilli

2 Tablespoons pumpkin/sunflower seeds

1 Teaspoon paprika

1 Tablespoon mixed herbs or seasoning of your choice*

10-12 Basil leaves

3-4 Spring onion, white part only

1 Tablespoon oil

Salt to taste


  1. Peel, wash and chop the onion.
  2. Peel and slice the garlic.
  3. Wash the cherry tomato.
  4. Wash, de-core, de-seed and chop the pepper.
  5. Wash and chop the basil leaves.
  6. Slice the spring onion.
  7. Dry roast the seeds till they turn a couple of shades dark.
  8. Heat oil in a frying pan.
  9. Add the dry birds eye chilli and raisins.
  10. Stir for about 30 seconds on low heat till the raisins plump up.
  11. Throw in the chopped onion, garlic and red pepper along with whole cherry tomato, paprika and salt to taste.
  12. Add the mixed herbs.
  13. Stir well, cover and cook for about 8-10 minutes.
  14. Uncover, add the chickpea and basil, cover and cook for 5 more minutes.
  15. When the vegetables are cooked, take the pan off the heat.
  16. Prepare couscous according to instructions on the packet.
  17. Tip the cooked vegetables into the couscous and mix well.
  18. Transfer to a serving plate.
  19. Scatter with chopped spring onion and toasted seeds.
  20. Peel and chop the avocado.
  21. Place it on top of the spring onion and serve.


  1. In terms of seasoning, I used Laura Santini Umami Paste No. 5, the Mediterranean variant. You can use mixed herbs or any seasoning of your choice.
  2. You can use either smoked or plain paprika. I used the smoked one which gave the dish a nice aroma and a touch of sweetness.

Kohlrabi & Fresh Green Chickpea Idada/White Dhokla of Kohlrabi & Fresh Green Chickpea

Savoury Steamed Kohlrabi & Fresh Green Chickpea Cake

  • Servings: 1-2
  • Difficulty: easy
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Savoury Steamed Kohlrabi & Fresh Green Chickpea Cake








I have talked about the well known Gujarati dish idada in  one of my previous posts when I had made them with cabbage.

Idada are very healthy because they are made from fermented batter and steamed. Fermented foods have many health benefits and are often overlooked in most people’s diets.

in today’s kooky version, I have added a couple of vegetables to up the nutritional quota

My previous idada experiment was so successful that I decided to replicate it with kohlrabi and fresh green chickpeas, both of which are currently in season.

Kohlrabi & Fresh Green Chickpeas for IdadaWhen I had last cooked with kohlrabi (green pea and kohlrabi cake), I had decided to buy the vegetable whenever I saw it.

As for the fresh green chickpeas, they are very nice to look at and cook with but a pain to shell.

So imagine my delight when I chanced upon a greengrocer selling both (the fact that he was selling shelled chickpeas was a bonus!).

As you can see from the above photo, the kohlrabi leaves were very fresh and so I decided to include them as well.

At first, I thought I would coarsely grind the chickpeas in a food processor before adding them to the batter but then I decided to throw them in whole.

If you would like to make these, you can either use ready idli batter (in the UK, ready batter is available in many Indian grocers) or you can soak the rice and lentils, grind them and ferment them. As it is still a bit cold where we are, I used my ‘fermenting in cold climate‘ method to  get the batter to rise. It took nearly 48 hours for this process to happen.

if you use instant idli batter, these can be made in a jiffy

If you can’t get hold of fresh green chickpeas, you can use green peas instead.

The following method is using ready idli batter. If you would like to soak, grind and ferment, please go here for instructions and quantity.


1 Cup idli batter

1 Kohlrabi

1/2 Cup fresh green chickpeas (or green peas)

2-3 Green chillies

Fresh ginger, size of your thumb

Salt to taste

1-2 Teaspoons coarsely ground black peppercorns

1 Tablespoon oil


  1. First prep the kohlrabi. Discard any tough stems and keep the fresh leaves.
  2. Peel the kohlrabi with a regular knife, The skin will come off very easily.
  3. Wash and finely grate the kohlrabi.
  4. Wash and finely chop its leaves.
  5. Wash the fresh chickpeas or green peas.
  6. Wash and mince the chilli.
  7. Peel, wash and mince the ginger.
  8. To the idli batter, add the grated kohlrabi, chopped leaves, chickpeas/green peas, chilli, ginger and salt to taste.
  9. Grease a cake like tin with half tablespoon oil and pour the batter in it.
  10. Evenly sprinkle coarsely ground peppercorns across the surface of the batter.
  11. Steam for about 45 minutes.
  12. Once cooked, remove from the steamer and drizzle the remaining oil (and a bit more if you like).
  13. Let the idada sit for about 3 to 4 minutes before cutting in square or diamond shape and serving.


  1. To check for doneness, insert a knife or a toothpick, it if comes out clean you know that they are cooked.

Batter for Kohlrabi & Fresh Green Chickpea IdadaThis is how my batter looked waiting to be steamed.

delicious with some green or red chutney

Three Bean Salad in a Herby Dressing

Three Bean Salad in a Herby Dressing








Whenever I visit my parents, they stock up on all my favourite foods. From healthy fruits and nuts to way-too-indulgent desserts and everything in-between, I am spoilt for choice.

One food item which invariably makes an appearance on the list is a tub of Marks & Spencer three bean salad. I am sure that there are plenty of very good variations out there but the Marks one has to be my favourite and my parents know it so make sure it is there to greet me on arrival!

Whenever I think of three bean salad, I think of that particular one and all the good family times associated with it.

certain foods have a way of evoking strong memories, a bit like people I suppose

This is my kooky version of the popular bean salad which can be had on the side or as a main course with some rustic bread.

Instead of the conventional vinegar dressing, I made some herb dressing with a hint of garlic which pairs very well with the beans and vegetables.

Also given my recent love for toasted seeds, I have added some sunflower and pumpkin seeds for texture and aroma.

This salad recipe is very adjustable. For instance, I used kidney bean, chickpea and cannellini bean but feel free to use whichever beans you fancy.

Same goes for the pepper. I used the yellow variety but you can use red or green, there is no right or wrong way.

Having said that, one ingredient which is a must for this is some good quality vinegar. I used cider vinegar; you can try it with simple white vinegar or red or white wine vinegar or even sherry vinegar.

Refrigerate any leftover salad, it will taste delicious the next day.

Ingredients for the Herby Dressing

1 Cup fresh coriander leaves and stalk (if tender)

1 Cup fresh mint

2 Tablespoons fresh dill

2-3 Garlic cloves

2 Tablespoons vinegar

2 Tablespoons olive oil

Juice of one lime or lemon

Salt to taste


  1. Wash the coriander, mint and dill leaves.
  2. Peel the cloves of garlic.
  3. Bung all the ingredients in a blender or a food processor.
  4. Once blended, remove to an air tight container and set aside.

Ingredients for Salad

2 Cups mixed beans of your choice, boiled

1 Yellow pepper

2 Onions

100 Grams french beans

1 Large carrot

Handful of fresh dill

2 Tablespoons toasted seeds of your choice

Herby dressing as given above

Salt to taste


  1. Firstly, you want to marinate the beans and onions in the dressing so that they can absorb the flavour. For this, peel, wash and very finely chop the onions.
  2. Add the herby dressing to the boiled beans and chopped onions and set aside for a couple of hours.
  3. When you are ready to make the salad, wash, de-core, de-seed and finely slice the pepper.
  4. Wash and coarsely grate the carrot.
  5. Top, tail and wash the french beans (snap into two if too long) and steam them till just tender.
  6. Chop and wash the fresh dill leaves.
  7. In a big mixing bowl, combine the beans and onion in herby dressing with the sliced pepper, grated carrots, steamed french beans, chopped dill and toasted seeds.
  8. Mix thoroughly so that all the ingredients are coated with the dressing.
  9. Have it as is or chill for a while before serving.


  1. During the last mixing stage, if you find the quantity of dressing insufficient for the salad, whisk together some olive oil with mustard and pour this over the salad.


Herby Corn Grits with Chickpea & Courgette

Herby Corn Grits with Chickpea & Courgette








Till recently, I didn’t understand the meaning of the word ‘perfect‘. As far as I was concerned, it was one of those vague, nebulous and subjective terms  (‘ideal’ and ‘normal’ being bedfellows) with little meaning.

All that changed when I cooked these corn grits (corn dalia); they finally helped me understand this word which has eluded my grasp till now.

So here’s the story of my discovery… It had been one of those crazily busy days where all I had was a morning cup of tea. While enjoying a glass of wine in the evening, it suddenly dawned on me that I had not eaten all day (doh!).

Lucky for me that I had cooked these corn grits which proved to be “perfect” under these given circumstances as they contain all the necessary elements required in our daily diet: carbohydrate (grits), protein (chickpea), calcium (cheese), seeds, vegetables, herbs and good fat (olive oil). On top of that, they provide you with your total share of 5 A Day in one meal (thanks to chickpea, courgette, tomato, onion and red pepper).

in one fell swoop, I had managed to feed my body a nutritionally balanced dinner

Perfect for me but may not be the case if you have had a carb or protein rich lunch! See what I mean?!

My new state of enlightenment tells me that when someone says that something is perfect, that only they can understand what that ‘perfect’ or ‘perfection’ means and that it may be perfect for them but imperfect for another. It is like their own little secret which cannot or does not have to be fathomed by others!

So here’s my kooky recipe for “perfect” corn grits.


1/2 Cup corn grits

1 Cup boiled chickpeas

1 Courgette

1 Red pepper

2 Tomatoes

1 Large onion

3-4 Cloves of garlic

2 Red chillies

1 Cup of basil, coriander and parsley leaves

1 Tablespoon sharp, tangy cheese

1 Tablespoon seeds of your choice (I used sunflower and pumpkin)

1 Tablespoon olive oil

Salt to taste

Seasoning of your choice (I had used Taste #5 Umami Paste Laura Santini, the Mediterranean type)


  1. Peel, wash and chop the onion.
  2. Wash and dice the tomato.
  3. Wash and slice the red chilli.
  4. Wash and cut the courgette into large chunks.
  5. Wash and chop the red pepper.
  6. Peel and crush the garlic.
  7. Grate the cheese.
  8. Wash and chop the basil, parsley and coriander leaves.
  9. Toast the seeds till they turn a shade or two darker.
  10. Add the onion, garlic, tomato, chilli and red pepper to a saucepan along with the olive oil and a pinch of salt. Mix well.
  11. Place the saucepan on minimum heat, cover and let the vegetables cook for 10 minutes.
  12. Uncover, add the corn grits, courgette and chickpeas along with 1 cup of water and seasoning. Mix well, cover and cook for 10 to 15 minutes till the grits are cooked.
  13. Remove the lid and add the chopped herbs and grated cheese.
  14. Cover and cook for 5 minutes.
  15. Take the saucepan off the heat and let it sit for 5 minutes.
  16. Sprinkle with toasted seeds and serve.

Herby Corn Grits

Easy Homemade Hummus

Homey Hummus









Wishing my kooky readers a very Healthy and Happy 2014.

The theme of our New Year’s day menu was Persian. For starters, I served a healthy plate of crudités with hummus I made at home. Now I am not sure whether Iranians eat hummus but I thought it went with the given theme!

Here’s my low-fat version of the popular chickpea dip made with homemade tahini (of course, you can substitute with shop bought one instead).


1 Cup uncooked chickpeas

2 – 3 Tablespoons tahini

1 Head garlic

Juice of 2 limes or lemons

1 Tablespoon olive oil (for when pureeing chickpeas)

1 Tablespoon olive oil (to drizzle on hummus when serving)

Salt to taste


  1. Soak the chickpeas for 8 to 10 hours. If you are short of time, you can use this method to speed up the process.
  2. Boil the chickpeas in salted water till very soft.
  3. Drain them and retain about a cupful of the water.
  4. Peel and chop the garlic.
  5. In a food processor or a blender, make a puree of the boiled chickpeas, tahini, garlic, lemon juice, olive oil and a pinch of salt.
  6. If you find the mixture too firm, add some of the reserved water till you get a smooth paste like consistency.
  7. Transfer to a plate and drizzle with olive oil before serving.

I had served hummus with some raw cauliflower, carrots and mooli.

Crudités with Homey Hummus









Fat Free Four ‘C’s Soup

Fat Free Four 'C's Soup









Firstly, some good news for my kooky readers. Since embarking on the alternate-day-soup regime inspired by my friend Fatima’s soup recipe 12 days back, I have lost 1.5 kgs (3.3 lbs).

Before that, I had hit a frustrating weight loss plateau and was finding it really difficult to lose those last few kilos. So, imagine my pleasant surprise when the weighing scale started moving in the right direction once again!

The best part is that I am really enjoying experimenting with different soup recipes and actually look forward to my soup dinners. I never imagined that they could be so much fun. Soups and broths are my new best friends and likely to become long term companions.

If you are looking to shift a few pounds, you may like to join me in my alternate day soup diet. Now may not be the right time with all the festive partying (although I am doing it in reverse order, lose weight now in anticipation of Christmas and New Year indulgences). But maybe after the New Year, once the celebrations are over?! (Note: I am not a doctor; always seek advice from a medical professional before attempting to lose weight.)

Coming to today’s recipe, Cauliflower, Cabbage, Carrots and Chickpeas form the team of four ‘C’s to provide a totally yummylicious soupy experience.

don’t go by looks – what this soup lacks in appearance, it more than makes up in terms of  taste and full bodied flavour

This cauliflower, cabbage, carrot and chickpea soup (what a mouthful!) does require a bit of preparation beforehand in terms of soaking the chickpeas and “moisturising” the onions. I wanted to add onions for texture and flavour but didn’t want to use any oil so I used salt to moisturise them for a few hours and let them sweat in their own juices. Was pleasantly surprised to see how meltingly soft they turned.

Allspice powder provides the hint of spice and fragrance needed to combat the smell of onions, cabbage and cauliflower.


2-3 Tablespoons dry chickpeas*

2 Cups water

2 Onions

Half head of small cabbage

1 small cauliflower

2 Carrots

A generous pinch of powdered allspice*

One vegetable stock cube

Freshly pounded blackpepper

Salt to taste


  1. Wash and soak chickpeas about 8 to 10 hours before you want to make the soup.*
  2. Wash and slice the onions. Add some salt, mix, cover and set aside for 3 to 4 hours before you want to make the soup.
  3. Boil the cabbage and cauliflower, puree and set aside. If you have any water remaining after boiling the vegetables, keep it.
  4. When you are ready to make the soup, transfer the onions and any moisture clinging to them into a soup pot (or equivalent).
  5. Now, place the pot on a burner and turn on the heat to low.
  6. Cover and let the onions cook in their own juices for about 10 minutes till they become soft.
  7. While the onions are cooking, wash and coarsely grate the carrots.
  8. Uncover the soup pot and add water (or water from boiled cabbage and cauliflower) along with the chickpeas, stock cube, allspice powder and pounded peppercorns. Turn the heat to high.
  9. Once the water starts boiling, add the grated carrots, cover and let this simmer for about 45 minutes till the chickpeas are cooked.
  10. Lastly, add the pureed cauliflower and cabbage. Check for salt and water and add more if either seem insufficient.
  11. Bring to boil and let the soup simmer for about 10 minutes.
  12. Serve hot.


  1. You can use canned chickpea if you prefer in which case reduce the cooking time from 45 minutes to about 10 minutes. However, if you have time, I would strongly recommend that you go down the soaking and boiling route. Chickpeas cooked in vegetable stock and allspice are more flavoursome.
  2. If, like me, you forget to soak the chickpeas 8 hours before hand, use this time saving method to speed up the soaking process (it’s what I did this time).
  3. If you don’t have allspice powder, no problem. Use some grated nutmeg and cinnamon powder instead.

Here’s step-by-step pictorial of how I cooked this cauliflower, cabbage, carrot and chickpea soup.

Step 1: Onions moisturised with salt

Fat Free Four 'C's Soup - Step 1 Onions moisturised









Step 2: Onions sweating in own moisture over stove on low heat

Fat Free Four 'C's Soup - Step 2 Onions sweating in own moisture









Step 3: Add chickpeas and water along with stock cube, allspice powder and pounded peppercorns

Fat Free Four 'C's Soup - Step 3 Add chickpeas and water









Step 4: Add carrots

Fat Free Four 'C's Soup - Step 4 Add carrots









Step 5: Let chickpeas cook

Fat Free Four 'C's Soup - Step 5 Let chickpeas cook









Step 6: Add pureed cabbage and cauliflower

Fat Free Four 'C's Soup - Step 6 Add cabbage cauliflower puree

Chana Masala/Spiced Chickpeas/Spiced Garbanzo Beans

Spicy Chickpeas

Chickpeas (also known as garbanzo beans) are very low in fat, high in dietary fibre and full of vitamins and minerals. They are also versatile – toss them in a salad, puree them for a pate or add them to stews.

In this version of chana masala, boiled chickpeas are cooked in some dry spices.

It is another one of my quick cooking recipes, even quicker if you are using canned chickpeas

Serving Suggestions

  1. I like to have a bowl of spiced chickpeas on its own for dinner. Low in fat, high in yummy quota and a little goes a long way.
  2. Although Indian in taste, you can serve it as a side accompaniment to any dinner.
  3. If there are any leftovers, coarsely mash and add to a baguette, pita or ciabatta bread with some chopped cucumber, tomato, onion, iceberg lettuce and gherkins for a delicious sandwich.
  4. Serve as nibbles along with drinks.


1 cup boiled chickpeas (I used this method to soak my chickpeas before boiling)

1 teaspoon chilli powder

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon amchur (dry mango powder)

1 teaspoon grated ginger (optional)

1 teaspoon asafoetida

Salt to taste

1 tablespoon oil


  1. Heat oil in a frying pan.
  2. When hot, turn down the heat and add the asafoetida followed by all the dry spices and salt.
  3. Mix well or 10-15 seconds.
  4. Add the boiled chickpeas, combine with the spices, cover and cook for 10 minutes.
  5. Turn off the burner and let it sit covered for 5 minutes before taking out of the frying pan.

serve with a wedge of lemon and some onion rings