Chickpea fry. White, black, green - we are no stranger to the nutritional benefits of chickpeas. The combination of black chickpeas seasoned with spices, and a touch of lemon juice is the kind of healthy dish you’ll love. Finish with a sprinkle of coriander (cilantro) leaves for the perfect snack or side.
No surprise - chickpeas are considered as one of the healthiest foods on the planet. Simply incorporate them into salads, stir fries or curries to get the best version of your favorite legume. Like many of my much loved chickpea recipes, this dish is also loaded with spices, and above all, deliciousness.
Just to be clear with type of chickpeas used in this recipe, opt for your favorite variety. The white ones are easily available in canned version, however, the black chickpeas need soaking and cooking prior to stir frying. The recipe is very classic, but it is easily customizable to suit your spice level and taste. Obviously, the magic is in the spices used - just a hint of cumin, coriander, garam masala and red chili powder. And the fresh lemon juice adds the right amount of tang. Top with beautiful coriander (cilantro) leaves that provides flavor as well as green contrast.
Key Ingredients In Chickpea Fry
- Chickpeas - You have two options here, regular white chickpeas or black chickpeas. Soak and cook them prior to adding to the stir fry.
- Onion - Saute finely chopped onions to get a soft and translucent texture.
- Garlic and ginger - The very basic elements of Indian recipes bring in tons of flavor and nutritional goodness.
- Spices - This includes ground cumin, ground coriander, garam masala and red chili powder.
- Lemon juice - Fresh squeeze of lemon juice adds a bit of tang and freshness to the dish.
How To Make Chickpea Fry
Boil chickpeas - As you can see, I have opted for the black chickpeas to make this dish. However, they are not available in the canned form. So, to cook these chickpeas, you will need to go the old fashioned route, soaking the chickpeas overnight and then cooking them separately before adding to the stir fry. Having said that, if you are time poor, you can use the canned white chickpeas.
Chickpea Stir Fry - Start with sautéing onions in a little oil until soft and translucent. Ginger, garlic and green chilies get a quick stir fry before adding in the spices including coriander, cumin, garam masala and red chili powder. Once you get a nice aroma, stir in boiled chickpeas. Give this a quick stir fry for about 2 minutes. Finally, squeeze in fresh lemon and stir in chopped coriander (cilantro) leaves.
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
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Check out more chickpea recipes:
- Crispy Chickpeas
- Chickpea Nuggets
- Indian Butter Chickpeas
- Chickpea Masala | Easy Chana Masala
- Chana Saag | Chickpea Spinach Curry
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.
