Chickpea Fry | Black Chana Fry
Delicious and easy to make pan fried chickpea is ideal as a snack or side
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Servings
Ingredients
- 1 cup black chickpeas, (see notes)
- 2 teaspoons oil
- ½ cup chopped onion
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 green chili chopped
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon red chili powder
- Juice of 1 small lemon
- 1 tablespoon chopped coriander (cilantro) leaves
- Salt to taste
- Chopped coriander cilantro leaves, to garnish
Instructions
- Place rinsed chickpeas in a bowl. Cover with water. Soak for about 6-8 hours or overnight. Drain.
- Place soaked chickpeas in a large saucepan over high heat. Cover with water. Cook for about 45 minutes or until tender. Drain.
- Alternatively, you can use canned white chickpeas.
- Heat oil in a frying pan over medium-high heat.
- Add onions. Saute, stirring occasionally, for about 2-3 minutes or until soft and translucent.
- Add garlic, ginger and green chilies. Saute, stirring occasionally, for about 2-3 minutes or until fragrant.
- Add ground cumin, garam masala, ground coriander and red chili powder. Saute, stirring, for 1 minute or until fragrant.
- Add boiled chickpeas. Season with salt.
- Stir fry for 2 minutes.
- Add lemon juice and stir in chopped coriander (cilantro) leaves.
- Heat through.
- Garnish with chopped coriander (cilantro) leaves.
- Serve as a side or snack.
Video
Notes
- Black chickpeas - These are easily available from the Asian section of your local grocery store or Indian store. Substitute with white chickpeas if you like.
- Spice level - Both red chili powder and green chilies bring in heat, so add more or less depending on your taste.
Nutrition
Calories: 194kcal | Carbohydrates: 30g | Protein: 8g | Fat: 5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 60mg | Potassium: 393mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 228IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 3mg