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Quick Indian Chickpeas

  • Author: Alex Caspero
  • Prep Time: 2 minutes
  • Cook Time: 12 minutes
  • Total Time: 14 minutes
  • Yield: 2 servings 1x
  • Category: dinner, main, entree
  • Cuisine: Indian

Description

Dinner is ready in just 15 minutes! Roasted Indian chickpeas with tamarind sauce, yogurt and cilantro.


  • Author: Alex Caspero
  • Prep Time: 2 minutes
  • Cook Time: 12 minutes
  • Total Time: 14 minutes
  • Yield: 2 servings 1x
  • Category: dinner, main, entree
  • Cuisine: Indian
  • Author: Alex Caspero
  • Prep Time: 2 minutes
  • Cook Time: 12 minutes
  • Total Time: 14 minutes
  • Yield: 2 servings 1x
  • Category: dinner, main, entree
  • Cuisine: Indian
Scale

Ingredients

  • 1/8 cup oil (use whatever you prefer, I used coconut)
  • 1 can chickpeas, rinsed, drained and patted dry with paper towels
  • 1/4 tsp. cayenne pepper
  • 1 tsp. masala indian powder
  • pinch salt/ground black pepper
  • Naan, for serving
  • Tamarind Sauce, for serving
  • Yogurt, for serving
  • Chopped cilantro, for serving

Instructions

  1. Drain and rinse 1 can of chickpeas. Lightly pat dry with a kitchen or paper towel, set aside.
  2. Heat the oil in a cast iron pan over medium heat. Add the chickpeas and fry for 10 minutes until crispy. Season with cayenne, masala indian powder, and pinch salt/pepper. Continue to fry for another 2 minutes until fragrant.
  3. Place in a bowl and top with yogurt, tamarind sauce and cilantro. Serve with cooked naan bread.

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