Chickpea Casserole Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Cooked chickpeas | 4 Cup (16 tbs) | |
| Green peppers | 1/2 Cup (16 tbs), sliced | |
| Oil | 1/8 Cup (16 tbs) | |
| Hing | 1/8 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Curry powder | 1/2 Teaspoon | |
| Mustard powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Coriander | 1/2 Teaspoon | |
| Parsley | 1/4 Teaspoon |
Directions
GETTING READY
1. In a stock pot or sauce pan, soak the beans in sufficient water, overnight.
2. Boil the soaked beans for 30-40 minute or pressure cook them for 15 minutes until they are tender. Drain the beans reserving the liquid and keep aside until required.
MAKING
3. In a large skillet or saucepan, heat the oil over a medium flame.
4. When the oil is hot, add the turmeric, curry powder, mustard powder and hing if using. Sauté the spices for 1 minute in the oil.
5. Add the sliced peppers and salt and sauté for another 2-3 minutes.
6. Finally add the drained chick peas and sauté until well mixed with the spices and peppers.
7. Heat for 5 minutes till the beans are hot.
SERVING
8. Dish out into a serving casserole.
9. Garnish the chick peas with coriander and parsley.
10. Serve hot with Indian bread or over rice.
1. In a stock pot or sauce pan, soak the beans in sufficient water, overnight.
2. Boil the soaked beans for 30-40 minute or pressure cook them for 15 minutes until they are tender. Drain the beans reserving the liquid and keep aside until required.
MAKING
3. In a large skillet or saucepan, heat the oil over a medium flame.
4. When the oil is hot, add the turmeric, curry powder, mustard powder and hing if using. Sauté the spices for 1 minute in the oil.
5. Add the sliced peppers and salt and sauté for another 2-3 minutes.
6. Finally add the drained chick peas and sauté until well mixed with the spices and peppers.
7. Heat for 5 minutes till the beans are hot.
SERVING
8. Dish out into a serving casserole.
9. Garnish the chick peas with coriander and parsley.
10. Serve hot with Indian bread or over rice.
Chef
