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Monday, 20 April 2015

Bell pepper Stir fry with Chickpeas - Indo - Chinese Fusion

         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
  • 1-2 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.

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