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A quick and flavorful dish of tender chickpeas tossed in a blend of aromatic Indian spices, onions, and tomatoes. Perfect as a healthy snack, a protein-packed side, or a light lunch. Ready in just 30 minutes!
For 4 servings
Preparation: Begin by rinsing and draining the canned chickpeas thoroughly. Finely chop the onion and tomato. Slit or chop the green chili. Keep all your spices measured and ready.
Sauté Aromatics: Heat oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Build the Masala Base: Stir in the ginger-garlic paste and green chili. Cook for 1 minute until the raw aroma disappears. Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and oil begins to separate from the mixture.
Add Spices and Chickpeas: Lower the heat and add the turmeric powder, Kashmiri red chili powder, coriander powder, roasted cumin powder, and salt. Stir for 30-60 seconds until the spices are aromatic. Immediately add the drained chickpeas and mix well to coat them evenly with the masala.
Simmer and Finish: Pour in 1/4 cup of water and stir. Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the chickpeas to absorb the flavors. Uncover, and if there's excess water, cook for another minute until it evaporates to a semi-dry consistency. Turn off the heat. Stir in the garam masala and amchur powder. Finally, add the fresh lemon juice and chopped coriander leaves. Mix gently and serve.
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A quick and flavorful dish of tender chickpeas tossed in a blend of aromatic Indian spices, onions, and tomatoes. Perfect as a healthy snack, a protein-packed side, or a light lunch. Ready in just 30 minutes!
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 94.97 calories per serving with 1.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack or side.
Add 2 cups of chopped fresh spinach or fenugreek leaves (methi) along with the chickpeas and simmer until wilted for added nutrition.
To make a gravy, add 1 cup of water or tomato puree instead of 1/4 cup. Simmer for 10-12 minutes until the gravy thickens to your desired consistency.
Add one small boiled and cubed potato along with the chickpeas for a more substantial dish, similar to Aloo Chana.
Substitute regular chickpeas with black chickpeas (kala chana) for a nuttier flavor and firmer texture. You will need to soak and pressure cook them first.
Chickpeas are a fantastic source of protein, essential for muscle repair, growth, and overall body function, making this dish a great choice for vegetarians and vegans.
The high fiber content in chickpeas aids digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
Chickpeas contain soluble fiber, which can help lower LDL (bad) cholesterol levels. They are also a good source of potassium and magnesium, which support healthy blood pressure.
The spices used, such as turmeric, cumin, and coriander, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
One serving of Spiced Chickpeas (approximately 1 cup) contains around 250-280 calories, depending on the amount of oil used.
Yes, it is very healthy. Chickpeas are an excellent source of plant-based protein, dietary fiber, and essential minerals. The spices used also have various health benefits, including anti-inflammatory properties.
Absolutely. Soak 1 cup of dried chickpeas overnight in water. The next day, drain and pressure cook them with fresh water and a pinch of salt for 15-20 minutes (or 4-5 whistles) until tender. Then use them in the recipe.
Amchur provides a tangy flavor. If you don't have it, you can simply increase the amount of fresh lemon juice to 1.5-2 tablespoons, added at the end.
For a milder version, skip the green chili and use a mild red chili powder like Kashmiri. For a spicier dish, increase the amount of green chili or add a pinch of a hotter red chili powder.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time. Reheat in a pan or microwave before serving.