Moroccan Chickpea Chicken Soup

          This is an incredibly simple, comforting and a wholesome soup - Moroccan style, that can be dished out for a light hearty meal. It is very filling and you just don't need anything else. However, you may pair it with some croutons or breadsticks. Rice may be substituted by couscous if you wish. Chicken too can be replaced with boneless mutton  beef or pork if preferred. This piping hot soup is just perfect for a wintry night.

• 1 cup chickpea (Kabuli Chana), soaked overnight
• 1/2 cup boneless chicken
• 2-3 tbsp. rice, soaked for an hour
• 3-4 tomatoes, pureed
• 2 tbsp. olive oil
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 tsp. tomato paste
• salt to taste
• 1 tsp. paprika (I used Kashmiri red chili)
• 1 tsp. cumin powder
• 1 tsp. five spice powder (I used garam masala powder)
• 1/2 tsp. cinnamon powder
• 1 tsp. grated lemon rind
• 1 tsp. coriander leaves to garnish
• 1 tbsp. olive oil to drizzle (opt)

          Pressure cook the chickpeas in 2 cups water for 5-6 whistles. Add the rice and chicken and further cook for 2 whistles. Keep aside. 

          Heat oil in a pan. Sauté the onion, ginger and garlic till they turn translucent. Add all the dry spices and stir fry for a few seconds.

           Add the tomato puree and tomato paste. Simmer, covered for 2-3 minutes on a low flame. Now add the cooked chickpea and lemon rind and simmer for 4-5 minutes. Switch off the flame.

          Drizzle some olive oil and garnish with coriander leaves. Serve in individual bowls for a hearty and a satisfying light meal. 

Note - This versatile soup can also be done on an open large stockpot if preferred. 

Kabuli Chana Stir Fry - A Tea-Time Snack (Chickpeas)

          This is a perfect healthy snack which has all the elements - spicy, tangy and a bit of sweetness to balance the taste. It is a very quick and an extremely easy recipe which takes hardly any time to prepare. The chana can be boiled and kept ready to save time.

          The addition of mint gives a very refreshing flavour and aroma to the dish. It serves as an ideal tea-time snack. Kabuli chana is very popular in any North Indian cuisine and as it is high on proteins and fibre, but low on fat, it serves as an appropriate food for young and old alike.

• 1 cup kabuli chana (chickpeas), soaked overnight
• 1 tbsp. olive oil
• 1/2 tsp. cumin seeds
• 14 tsp. asafoetida
• 1 tbsp. garlic chopped
• 1 tsp. chili flakes
• 1/2 tsp. brown sugar
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. lime juice
• 2 tbsp. mint leaves, chopped

          Boil the kabuli chana in 2 cups water and 1/2 tsp. salt for 6-7 whistles. Drain but preserve the liquid for later use.

          Heat oil in a pan and temper with cumin seeds and asafoetida. After a few seconds add the garlic and saute till it changes colour.

          Add the boiled chana, salt to taste, turmeric powder, chili flakessugar and mint leaves. Saute for 1-2 minutes and add the lime juice. Mix well and.serve, garnished with mint leaves and serve as a tea-time snack.

     

Spicy Chana Masala (Kabuli Chana / White Chickpeas Curry)

          Chana Masala is a very popular dish from the regions of Punjab. It is usually served with bhaturas wit a dash of lime, onion rings and fresh green chilies as an accompaniment. But here is my version which is a quick and an easy method to dish out this delicacy to be relished with parathas or chapattis. 

          Be a bit more liberal in adding the chilies which makes it all the more spicier. Not to forget the lime juice to make it chatpata. That is when you get the actual taste. So check out the step by step pictorial recipe to prepare it.

• 1 cup kabuli chana (White chickpeas), soaked overnight
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1-2 green chilies
• 1 tsp. tomato paste
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander leaves, chopped
• 1 tbsp. lime juice & wedges

          Boil the soaked chana in 2 cups water for 6 whistles. Drain and keep aside. Retain the drained water.

           Grind onion, ginger-garlic, tomato paste, green chilies and all the powdered spices to a smooth paste. Keep aside.

         Heat oil and temper with cumin seeds. Add the onion paste and turmeric powder. Saute till the oil separates.

          Add the drained chickpeas and mix well. Add salt and the drained liquid (1 cup). Simmer and cook till the gravy is slightly thick. 

          Add the lime juice and mix well.  Serve, garnished with chopped coriander leaves and lime wedge.

                                       

                                Grind onion, ginger-garlic, tomato paste, green chilies & all 
                                powdered spices to a smooth paste. Keep aside.

                                Heat oil & temper with cumin seeds.

                                Add onion paste & turmeric powder. Saute till oil separates.

                                Add the drained chickpeas.

                                 Mix well. 

                                Add salt & drained liquid (1 cup). Simmer and cook.....
                                        

                                .......till gravy is slightly thick. Add lime juice & mix well.

                             Serve, garnished with chopped coriander leaves & lime wedge.

Eggplant & Chickpeas Stir Fry

         A simple and a nutritious side dish to go with your chapatti or rice. I have combined eggplants along with some boiled kabuli chana (white chickpeas) and simply stir fried. The tempering is done with mustard seeds and cumin seeds. I added some urad dal for the crunchiness and amchur powder to give it a tangy flavour. 

          Eggplants generally have low calorie benefits as it contains vitamin k and iron. Kabuli chana too contains fibre, vitamins and proteins. So the combination of these two makes for a very healthy side dish.

• 4 long eggplant, cubes
• 1/2 cup kabuli chana (white chickpeas), soaked overnight & boiled
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal (split black gram lentil)
• 1 tbsp. garlic, finely chopped
• 1 onion, finely chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. amchur powder (dry mango powder)
• coriander leaves & fresh chilies to garnish 

         Heat oil in a non-stick pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida and urad dal. 

          Sauté till it changes colour, then add the eggplants, salt and turmeric powder. Sauté on low flame.

         When halfway done, add the garlic and onion. Continue to fry on a low flame till the eggplants are soft. 

          Add the boiled chickpeas, red chili powder and amchur. Give it a stir to combine well. Serve, garnished with coriander leaves and fresh chilies.

Achari Chole (White Chickpeas Stir Fry)

          Want a simple side dish to go with either rice or chapattis? Then try this chatpata version of an easy stir fry of kabuli chana. It is sautéed with some chopped garlic, green chilies and pickle masala, thus giving it a spicy, tangy and a garlicky flavor. I added some homemade grated mango pickle masala. You can add any of your choice. It is perfect as a side dish with either rice or chapattis. So check out the step by step pictorial recipe to prepare this amazing dish. 

          

• 2 cups boiled  Kabuli Chana / Chole / White Chickpeas
• 1 tbsp. mustard oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 3-4 garlic cloves, chopped
• 2 green chilies, chopped
• 1/2 tsp. red chili powder
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. pickle masala
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds and cumin seeds. 

         After it stops spluttering, add the chopped garlic and green chilies. Sauté till it slightly changes color.

          Then add the boiled chickpeas, chili powder, salt and turmeric powder. Sauté for a minute or two. 

         Now add the pickle masala and mix everything well. 

         Garnish with coriander leaves and serve as an appetizer or as a side dish with roti, chapatti or paratha. 

         Heat oil in a pan & temper with mustard seeds and cumin seeds. 

After it stops spluttering, add the chopped garlic & green chilies. Sauté till it slightly changes color.

Then add the boiled chickpeas, chili powder, salt & turmeric powder.

             Now add the pickle masala & mix everything well.

                  Garnish with coriander leaves.

Serve as an appetizer or as a side dish with roti, chapatti or paratha. 

Couscous & Chickpeas Salad

          A healthy and a nutritious salad of couscous and chickpeas cooked in an Indian style. This can be had as a one dish meal for a light dinner. It is very wholesome and can be also relished as a lunch box meal.

• 1/2 cup couscous
• 1/2 cup kabuli chana (white chickpeas / garbanzo beans), boiled
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. olive oil
• 1/2 tsp. mustard seeds
• 1 onion, chopped
• 2-3 garlic, chopped
• 1/2 tsp. cumin powder
• 1/2 tsp. pepper powder
• slit green chilies to garnish

          Add 1/2 cup hot water to the couscous. Cover and leave aside for 10 minutes. Flake it with a fork and keep aside.

          Heat oil in a non-stick pan and temper with the mustard seeds. Saute the onion and garlic till light brown.

          Add the boiled chickpeas, salt, turmeric powder, cumin powder and pepper powder. Saute for a minute. Add the couscous and combine well. Serve, garnished with slit green chilies.

Rajma & Kabuli Chana Stir Fry (Kidney Beans & Garbanzo Beans)

          These beans stir fry is not only nutritious, but at the same time it is healthy and packed with full of proteins and fiber. Quite wholesome, they can be had on its own as a light dinner, as a side dish or with chapattis.

         It is cooked dry but they can also be had as a salad with a sprinkle of salt, pepper powder and curry leaves powder. The addition of dill leaves gives a completely new flavor and a dash of lime towards the end gives a zing to this dish.

• 1/2 cup Rajma (Kidney Beans), boiled
• 1/2 cup kabuli chana (Garbanzo Beans). boiled
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 2 green chilies, chopped
• 1 tbsp. curry leaves powder
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 cup dill leaves, chopped
• 1 tsp. of lime juice
• lemon wedges & a sprig of dill leaves to garnish

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida. onions. green chilies and garlic. Sauté till light brown.

          Now add the boiled Rajma, Kabuli Chana, salt and turmeric powder. Sauté for a minute or two on medium flame.

          Add the curry leaves powder, lime juice and the chopped dill leaves. Sauté for a few seconds till well combined. Serve, garnished with a sprig of dill leaves and lemon wedges.