Coconut Curry Chickpeas Recipe | Easy recipe during Lockdown | Meals from Pantry items | Eat East Indian

Chickpeas are our family favourite. They are full of protein, fiber and other nutrients. Here is a simple recipe to keep you full during this quarantine.

Ingredients

2 cups of boiled chickpeas
Oil for cooking
half can of coconut milk (1.5 cup)
Salt, turmeric and red chilli powder per taste
1 tsp each of cumin, fennel and mustard seeds
1 Onion, Ginger, garlic for masala base
2 tsp chana masala
2 tbsp Tomato puree
Dried fenugreek leaves as garnish.

Method:
1. Begin by heating oil in a pan
2. Once oil is hot- add cumin, fennel, mustard seeds. Fry for 30 secs.
3. Add in Onions, ginger and garlic and mix well.
4. Add in Salt, turmeric and chilli powder. Fry for few mins.
5. Mix in Tomato puree and then add chickpeas.
6. Add in Chana masala and fenugreek leaves. Cook for few more mins.
7. Add coconut milk and bring everything to simmer. Add in Cilantro leaves and serve.

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