Showing posts with label Kabuli Chana (Garbanzo Beans). Show all posts
Showing posts with label Kabuli Chana (Garbanzo Beans). Show all posts

Chickpea Sweet Potato Curry - Vegan



BM #118 Week 4 Day 3 - 

The last one in this series of my favorite food is this chickpea sweet potato curry with coconut milk. I saw an advertisement on my social media feed where they used chickpeas, sweet potato and coconut milk.

So I improvised this recipe with the ingredients and spices we love at home. This is a rich and creamy curry and full of flavors we love.


Recipe Inspiration an advertisement
Ingredients - 

*Chickpeas (Kabuli Chana) washed, soaked 3/4 cup
Sweet Potato washed, peeled and cubed 1 1/2 cups
Colored Bell Peppers finely chopped 1/4 cup (optional)
Onions finely chopped 1/2 cup
Tomatoes Coarsely pureed 1 cup approximately 
Salt, Turmeric as needed to taste
Chana Masala Powder 1 Tbsp
Coconut Milk 1 14 oz can or 1 1/2 cups
Seasoning (Coconut Oil 1 tsp, Cumin seeds 1/2 tsp, Garlic grated 1 Tbsp)
Coriander leaves finely chopped for garnish

*Canned Chickpeas work great too.



 Method Of Preparation -

Wash and soak about 3/4 cup of chickpeas overnight and boil them in a pressure cooker. Set aside.

In a heated pan, add coconut oil or any cooking oil and add cumin seeds.

After the cumin seeds crackle, add in the grated garlic and saute for a few seconds. 

Then goes the onion. Saute until it turns translucent. 

Add the sweet potatoes, crushed tomatoes, finely chopped colored peppers, cover and allow them to cook for about 10 minutes.

Sprinkle salt, turmeric, chana masala powder, boiled chickpeas and mix well. Allow the flavors to blend in.

Pour the coconut milk, stir well and let it come to a boil.

Remove from heat and garnish with coriander leaves.

Serve over hot steaming rice or with naan/roti.

BMLogo

Preparation Time  45 minutes
Serves 7-8

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Posted by Harini R on Thursday, November 26, 2020
3 comments
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Chana Masala Pasta



BM #105 Week 3 Day 3 - 

 Here is a no brainer and it took time for my kids to accept this fusion recipe. But once they tasted it, they were happy about it. I served it with a side of steamed vegetables and so a win-win.

 It is a perfect lunch box recipe too.

 Sending this to Srivalli's Kid's Delight event, themed on Pizzas and Pastas.

 Ingredients - 

 Pasta 3-4 Serving
Chana Masala 1 cup or more as needed

Method Of Preparation - 

 Boil pasta as per the instructions on the package.

 Drain and reserve about 1/4 cup of the pasta water.

 In a heated pan, dilute the chana masala with the reserved pasta water and adjust the seasonings as needed.

 Remove from heat and toss in the drained pasta.

 Serve it with steamed broccoli and carrots for a delightful meal.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.
Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Saturday, October 19, 2019
5 comments
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A - Achari Chana Pulao in Instant Pot



BM #99 Day 1 - 

 Achari Chana Pulao is a tangy and spicy pulao with chana and vegetables of our choice.

 Starting today, our blogging marathon group will be posting different varieties of Biryanis, Pulaos and Khichdis with rice and other grains as part of the April Mega BM.

 I have chosen to do them alphabetically. So for today it is A for Achari Chana Pulao. This recipe has been inspired by Vahchef and I found that making this in Instant Pot makes it hassle free.

 I have used a blend of store bought pickle and homemade pickle. I am sure each type of pickle will give a different flavor to the pulao and so we can have a lot of variety depending on the types of pickles we use.

 Recipe Inspiration - here
Ingredients -

Basmati Rice 1 1/2 cups
Kabuli Chana / Garbanzo Beans, cooked 2 cups
Carrots washed, peeled and sliced 2 cups
Onions, thinly sliced 1 cup
Ginger-Garlic Paste 2 Tbsp
Salt 2 1/2 tsp (or to taste)
Turmeric 1/4 tsp
Mint and Coriander leaves, finely chopped 
Garam Masala - coarsely ground 
(2 tsp Cumin Seeds, 1 tsp Coriander seeds, 1 Black Cardamom, 5-6 Cloves, 2 inches Cinnamon, 7-8 Black Peppercorns)
Yogurt Blend - 
(Yogurt 1 cup, Mustard Powder 2 tsp, Coriander Powder 1 tsp, *Any Pickle Masala 2 Tbsp)
Seasoning -
(Ghee 3 Tbsp , Mustard Seeds 1 tsp, Fenugreek 1 tsp, Kalonji 1 tsp, Cumin Seeds 1 tsp, Asafotida 1/8 tsp)

 * I used a blend of Mango Ginger Pickle (store bought) and Amla Pickle (homemade)

 Note - Add Red Chili Powder if needed. I felt that the spice from the pickles was enough

Method Of Preparation -
Wash and soak Basmati Rice in about 4 cups of water. Soak for at least 30 minutes.

 Coarsely grind the Garam masala as listed in the ingredients. Set aside. 

 In a mixing bowl, blend the yogurt with the ingredients listed under 'Yogurt blend'.

 Power on the Instant Pot placing the inner pot in place. Set it to Saute mode. In the Instant Pot inner liner add Ghee and the rest of the seasoning ingredients. After a quick stir, add in the coarsely ground garam masala.

 After a few seconds, add in the sliced onions and ginger-garlic paste. Saute until the onions are translucent.

 Add in the boiled Chana and carrots. Mix well. Pour in the yogurt blend, sprinkle salt and turmeric. Mix well and allow the mixture to cook for about 2 minutes.

 Drain the Basmati Rice, spread it on the simmering masala. Sprinkle mint and coriander leaves. Gently add about 2 cups of water. Close the lid, make sure the steaming vent is closed. Set it to Manual 4 minutes. Quick release after 10 minutes.
[I added 2 1/2 cups and I felt the rice was slightly overcooked.]

 Unplug the Instant Pot. Uncover the lid, fluff the pulao gently.

 Serve hot with Raita.

BMLogo

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99





Preparation Time 30-40 minutes
Serves 4-5

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Posted by Harini R on Monday, April 1, 2019
14 comments
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Roasted Chickpeas Buddha Bowl



BM #95 Week 4 Day 3 - 

 Here is a Buddha bowl with all our favorite elements namely, Avocado Rice, Roasted Chickpeas, Roasted carrots, Roasted Sweet potatoes, lettuce, tomato chutney and lettuce.

 This combination is one of my older one's favorite after school snack and/or dinner. 

 Hope all the posts in the year 2018 have been enjoyable. I am blessed to be able to share these recipes with all of you.

 Recipe Source Social media feed
Ingredients - 

 Lemon Cilantro Rice/Avocado Rice 2-3 servings
Roasted Chickpeas 1 1/2 cups
Roasted Carrots 1 1/2 cups
Roasted Sweet Potatoes/Baked Sweet Potatoes
Lettuce chopped as needed
Tomato Chutney
Yogurt/Sour Cream (Optional)

Method Of Preparation -
Prepare the Lemon Cilantro rice - Just blend cilantro, green chili and salt. Mix it in rice and squeeze lime juice as needed
or follow the recipe of Avocado rice.

 In a wide bowl, add the Lemon Cilantro Rice or Avocado rice, top it with roasted chickpeas, roasted carrots, roasted or baked sweet potatoes, lettuce, tomato chutney and yogurt.

 Serve it with a slice of lime to the side and my older one loves it.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95.

Preparation Time 20 minutes
Serves 2-3

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Posted by Harini R on Wednesday, December 26, 2018
10 comments
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Dahi Aloo Chaat - Using Air Fryer



BM #95 Week 4 Day 2 - 

 The second recipe which is a family favorite and yet another recommendation from my kids is this Dahi Aloo Chaat. Since the appearance of Air Fryer in our kitchen, making aloo fries has become a new normal. The kids got very comfortable with making these fries that it has become a midnight snack for them.

 The typical street food attracted my kids when they had it at their friend's place. So the next time they made Aloo fries they wanted all the ingredients for the chaat and went ahead with the setup and enjoyed it. 
The platter as shown in the picture was my share and I assembled it on the tray, took the pictures and guess what happened later. The older one swapped her bowl with mine saying my assembly is prettier than hers and the rest is history :).

 Ingredients - 

 Potatoes, cubed 2-3 cups
Salt, Turmeric, Chaat Masala, Red Chili Powder, Garam Masala as needed
Oil 1 Tbsp
To Assemble the Chaat - 
Garbanzo Beans, boiled 1 cup (may be seasoned as needed)
Beaten yogurt 1 cup (or as needed)
Coriander Mint Chutney as needed
Tamarind Date Chutney as needed
Onions, finely chopped as needed
Tomato, Cucumber finely chopped may also be added
Sev and or Boondi as needed
Coriander leaves, finely chopped as garnish

Method Of Preparation -
In a wide mixing bowl, add the cubed potatoes (I didn't peel them), spray oil and ensure all the cubes are coated evenly.

 Sprinkle all the spices tossing the potatoes.

 Preheat the Air Fryer to 400 °F. Toss in the seasoned potatoes and let it run for about 20-22 minutes or until the potatoes turn crispy. Make sure to toss them every 5 minutes.

 Assembling the chaat - 
In a bowl, add the crispy potatoes, seasoned Garbanzo beans, chopped onions, coriander-mint chutney, tamarind date chutney, beaten yogurt, sev and/or boondi and garnish with chopped coriander leaves.

 Sprinkle additional chaat masala and red chili powder if needed. Serve immediately.



BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95.

Preparation Time 30-35 minutes
Serves 3-4

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Posted by Harini R on Tuesday, December 25, 2018
11 comments
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Tofu Peanut Buddha Bowl - Vegan



BM #88 Week 1 Day 2 - 

 Tofu being our family's favorite protein, here is another one which is a very customizable bowl of goodness. The vegetables can be changed as per preference or the chickpeas can be taken off the bowl the greens can be substituted with lettuce or cucumber or any other salad vegetable. The rice can be replaced with quinoa, couscous or any other grain.

 The key component which we would not replace is the peanut sauce and also the roasted peanuts. I alter the ingredients as per what my pantry dictates and every time it is loved at home. 

 The beauty of this bowl is that the possibilities are left to your imagination. There are vegetables, salad, protein, carbs and the options for the dressing are just as limitless.

 Ingredients - 

 Rice 2 cups
Tofu cubed 1 pack
Spring Greens as needed
Chickpeas soaked, boiled and seasoned as needed
Vegetables (Carrots, Cauliflower and Broccoli)  3 cups
Roasted Peanuts as needed
Marinade For Tofu - Soy Sauce 1 Tbsp, Apple Cider Vinegar 1 tsp, Salt, Garlic Powder 1/8 tsp, Onion Powder 1/8 tsp, Paprika 1/4 tsp, Sesame Oil 1 Tbsp
Seasoning for the Vegetables - Oil 1 Tbsp, Salt, Red Chili Powder, Garlic Powder 1/8 tsp, Onion Powder 1/8 tsp)
Peanut Sauce - Peanut Butter 1/2 cup, Hot water 1/2 cup, Salt to taste, Red Chili Powder to taste, Tamarind Date Chutney 1 Tbsp, Soy Sauce 1 Tbsp, Apple Cider Vinegar 1 tsp, Crushed Red Pepper to taste

Method Of Preparation -
Cook the rice in the method preferred. Set aside.

 Cube the tofu. Mix the ingredients of the marinade in a ziploc bag or a plastic container. Toss the cubed tofu into the marinade. Cover the bag/container and shake it so the marinade is evenly coated onto all tofu cubes. Refrigerate for at least 30 minutes.

 Bake or Grill the marinated Tofu.

 In a wide mixing bowl, add the vegetable. Sprinkle oil and the rest of the seasoning for the vegetables. Toss them so the vegetables are evenly coated with the seasoning. Grill/Air Fry / Bake / Roast them and set aside.

 Prepare the peanut sauce by combining all the ingredients listed under the Peanut Sauce. 

 Assemble the Buddha Bowl - In a big bowl, arrange all the components - Cooked rice, grilled Tofu, Seasoned chickpeas, spring greens and grilled vegetables. 

 Top it with the peanut sauce and roasted peanuts.

 Serve immediately.




BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88..

Preparation Time 30 minutes
Serves 4

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Posted by Harini R on Friday, May 4, 2018
11 comments
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Aloo Chana Gobi Sabji


Aloo Chana Gobi Sabji

 BM #77 Week 3 Day 2 - 

 For the second day of healthy weekday lunches, check this one.

 Aloo Gobi is a favorite at home anytime , any day.  So for a change I tried adding some boiled chana and it became a much more favorite now. 

 Don't we all like that our families love to eat healthy food?? :)

 Ingredients - 

 Potatoes, peeled, cubed 2 cups
Cauliflower Florets 2 cups
Peas , frozen 1/2 cup (optional)
Boiled Chana  1 1/2 cups
Onion, chopped  1 cup
Tomato , chopped 1/2 cup
Dhania Powder, Red Chili powder, Turmeric as needed
Ginger-Garlic-Green chili Paste as needed
Garam Masala 1/2 tsp 
Kasoori Methi 1/2 tsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Salt to taste
Coriander leaves for garnish
Aloo Chana Gobi Sabji

 Method Of Preparation -
In a skillet on a medium-high flame, heat some oil and add jeera. 

 After jeera starts crackling, add finely chopped onions, tomatoes and turmeric and saute them till it becomes mushy.

 Sprinkle Dhania jeera powder and stir.

 Make a paste of Ginger, green chillies and garlic and add it to the above mixture.

 Add Potatoes and peas (optional) to the above mixture. Add salt and sprinkle some water, cover it with a lid and let it simmer until potatoes are cooked (about 7-8 minutes)

 Separately blanch cauliflower florets in hot water for about 7-8 min to remove any impurities/worms.

 When the potatoes are almost cooked, add the blanched cauliflower florets and boiled chana. Mix and cook for a couple of minutes.

 Add Kasoori methi and garam masala. Garnish with coriander leaves. 
Switch off the flame and serve hot with Roti/Naan.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77..

Preparation Time 25-30 minutes
Serves 4-5

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Posted by Harini R on Sunday, June 18, 2017
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Chana Madra And Babru


Chana Madra And Babru

 Day 11 BM #56 - 

 For the last day of this week, let us travel to the hilly region of Himachal Pradesh and enjoy their famous flatbread and its accompaniment.

 The Chana Madra was a little mild for our taste buds and so I generously added red chili powder. 

 I felt that the Babru were like the bland cousins of Bedmi puris :).
Chana Madra And Babru

 Recipe Source here and here
Ingredients - 

 For Chana Madra - 
Garbanzo Beans / Chickpeas / Kabuli Chana 1 cup
Yogurt 1 cup
Almonds 10
Salt, Turmeric, Red Chili Powder, Ginger Powder and Coriander Powder as needed
Seasoning (Ghee 1 Tbsp, Cloves 2, Cinnamon 1 inch, Black Cardamom 2-3 seeds, Bay Leaf 1)
For Babru - 
Whole Wheat Flour 1 cup
All Purpose Flour/Maida 1/2 cup
Salt 1/4 tsp
Baking Powder 1/8 tsp
Urad Dal, soaked and drained 1/4 cup
Oil to deep fry
Chana Madra And Babru

 Method Of Preparation -
For Chana Madra - 
Soak Chana overnight. Pressure cook adding salt and turmeric until tender. Drain and set aside both the Chana and water.

 Blanch the almonds and blend along with yogurt and set aside.

 In a heated pan, add ghee and the rest of the seasoning ingredients. After they start sizzling, add the ginger powder, coriander powder and red chili powder and saute for a few seconds.

 Remove from heat. Upon cooling add the yogurt mixture to the Spices and let it simmer for a few minutes.

 Add the cooked Chana and the reserved water. Adjust the consistency and let it come to a boil.

 Remove and serve it hot with Babru and rice.

For Babru -
In a mixing bowl, add the flours, salt and baking powder.

 Add warm water to knead into a soft dough. Cover and keep aside.

 Coarsely grind the Urad dal and set aside.

 Divide the dough into 12 equal portions.

 Flatten each portion and fill about 1/2 teaspoon of coarsely ground urad dal. Bring the edges together and roll out into a thin disc. Continue with the remaining batter.

 Meanwhile heat oil in a pan.

 When the oil is hot enough, gently slide the rolled out discs and fry on both sides. Drain onto paper towels and erve them hot.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56



 Preparation Time 1 hour
Makes 2 cups of Chana Madra and 12 Babrus

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Posted by Harini R on Saturday, September 12, 2015
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Pumpkin - Chickpea Stew With Couscous


Pumpkin - Chickpea Stew With Couscous

 Day 5 BM #56 - 

 Here is a delightful Middle Eastern dish (typically Moroccan) which is as comforting as it is nutritious.
Courtesy this recipe, I bought couscous after a really long time and realized how much I love it :).

 Recipe Inspiration here
Ingredients - 
For the Stew - 
Olive Oil 2 tsp
Onions, chopped 1/2 cup
Garlic, grated 2-3 cloves
Celery, finely chopped 1 stalk
Carrot, peeled n chopped 1/2 cup
Bay leaf, crushed 1/2 tsp
Pumpkin, peeled and chopped 2 cups
Vegetable broth/Water 3-4 cups
Chickpeas, soaked, drained and cooked 2 cups
Salt and Pepper as needed
Parsley/Cilantro for garnish
For Couscous - 
Couscous 1 1/2 cups
Water 1 1/2 cups
Salt 1/2 tsp
Parsley/Cilantro for garnish
Pumpkin - Chickpea Stew With Couscous

 Method Of Preparation -
For the Stew -  In a heated pan, add oil, saute the garlic and onions. Add in the chopped celery and carrot.

 Saute for a couple of minutes.

 Add in the chopped pumpkin and vegetable stock/water.

 Cover and let it simmer until the pumpkin is cooked through. It takes approximately 12 minutes.

 Add half of the chickpeas and transfer the simmering soup into a blender. 

 Blend into a fine puree and pour it back into the pan along with the remaining chickpeas.

 Sprinkle salt, pepper and any other herbs (if using).

 Let it simmer for a few more minutes. Adjust the consistency by adding as much water as needed.

 Remove from heat and serve.

 For Couscous - 
Boil 1 1/2 cups of water and in a wide water resistant bowl, add the water and couscous. Add as much salt as needed keeping in mind that the stew also has salt in it. 

 Cover and set aside for 4-5 minutes. [I was in a hurry so after a couple minutes, I microwaved for a minute and fluffed it with a fork].

 Serve it with the stew for a filling meal.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


Preparation Time 30 min
Serves 5-6

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Posted by Harini R on Saturday, September 5, 2015
17 comments
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