Spice in the Kitchen: Vegan Indian-style Fried Chickpeas


























As you may know, I am on a diet. I like not to think of it as a diet, but as a reigning in on my eating habits. With two kids running around, I often make the quickest, but not best, decision on what to eat. Boca burgers have become the instant go to lunch. Can't take it anymore! While scanning my cupboard, I saw chickpeas, which instantly brought me back to the mornings I would cook breakfast while living in an ashrama (yes, it's true, I did live in an ashrama). One of the staples at breakfast was fried chickpeas. I never understood it, but I loved it. They can be made as easily or as complicated as you want. I like easy, so I made these to suit. Adjust spices according to your tastes.

Fried Indian-style Chickpeas (vegan)
serves 2

Ingredients

  • 1 can of chickpeas (quality, don't buy the bobo kind!), drained and rinsed
  • 1 TB mild oil
  • 1/2 - 1 TB of fresh grated ginger
  • 1/4 tsp crushed red chili flakes
  • 1/2 tsp of cumin powder
  • salt to taste
  • black pepper to taste
  • chopped tomato for garnish
  • lemon for garnish/squeezing
Directions:
  1. In a small saucepan, fry ginger in oil for a minute, add pepper flakes and stir for an additional minute. Add cumin and fry for another minute. Let the ginger get somewhat light brown.
  2. Add chickpeas, and fry until brown bits accumulate on chickpeas (about 5-10 minutes).
  3. Serve hot in a bowl with chopped tomato as a garnish.  Squeeze lemon on top right before eating. You can serve over rice, or skip the lemon and eat with plain (or vegan) yogurt. Though I think vegan yogurt is kinda, well, blech.
Shop the props!
Thalis: At any good Indian store, you will find all sorts of stainless steel dishes in all manner of sizes. Not only are the cool looking in their "I'm all about utility" sorta way, but they are super practical. You never have to worry about them breaking as they crash down on your marble countertop! Perfect for kids too.

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