I wanted a simple side dish to go with my chapattis, so this quick fix came to my mind with some leftover Bell Peppers and black Chickpeas. I gave an Indian tempering with mustard seeds and garlic and finished it off with some curry leaves and red chili sauce.
So this colourful fusion turned out awesome and delicious. A simple stir fry that can be dished out in no time. They can also be had along with noodles, as a wrap or in a pita bread. For a non-veg. version few chicken strips or prawns would be a great option.
- 2 cups assorted Bell peppers, chopped
- 1 onion, chopped
- 1/2 cup black chickpeas, boiled
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 2-3 garlic cloves, sliced
- salt to taste
- 1/2 tsp. pepper powder
- 1 tsp. light soya sauce
- 2 green chilies, chopped
- 1 sprig curry leaves
- 2 tbsp. red chili sauce
- coriander leaves to garnish
Heat oil in a pan and saute the garlic they they changes colour. Add the onion and saute for a minute on high flame.
Add the bell peppers and continue to saute for a minute. Add the green chilies, boiled chickpeas, curry leaves, salt, pepper powder, soya sauce and red chili sauce.
Mix well and saute for a few seconds. Garnish with coriander leaves and serve as desired.