Green Chickpeas are an incredible source of vitamins like B6, C, folate, niacin, thiamin, riboflavin and minerals including manganese, phosphorus, iron and copper.
The wealth of nutrients in green chickpeas is beneficial in boosting the immune system, promote muscle mass, regulates diabetes and enhance hair, skin and nail health. Here, I am creating a very easy breakfast or anytime recipe from it.
- 1 cup Boiled Green Chickpeas
- (overnight soaked in water)
- 1 to 2 tsps. Olive Oil
- A good pinch of Asafetida
- 1/2 tsp. Cumin Seeds
- 1/4 inch piece of Ginger (optional)
- 1/2 to 1 medium Red Onion (chopped)
- 1 to 2 medium Green Chilies
- 1/4 tsp. Red Chili Powder
- 1/2 to 1 tsp. Coriander Powder
- 1/4 to 1/2 tsp. Mango Powder
- 1/4 to 1/2 tsp. Salt
- 1 to 2 tbsps. Fresh Coriander Leaves
- 1 Fresh Lemon (Juice)
Store-bought Dried Green Chickpeas
Overnight soaked and boiled green chickpeas.
Boiled in a pressure-cooker for 10 to 15 minutes on a low-medium heat.
Finely chopped veggies (to be added to the seasoned boiled green chickpeas).
Boiled green chickpeas seasoned with a little oil, asafetida, cumin seeds, green chilies, red chili powder, and salt.
Combine well, adjust the heat to lowest, cover the lid of the pan, and let it cook for 5 minutes.
After 5 minutes, add coriander powder, and mango powder to it.
Add some fresh coriander and stir well.
Transfer to a bowl with some homemade paneer, onions, tomato, cucumber, and lemon juice.
Spicy Green Chickpeas are one of our family favorite breakfasts. It is an excellent breakfast or snack for all ages. Sometimes, I prepare it as a Salad or a Chaat as well. Simply, toss boiled green chickpeas with chopped cucumber, tomato, onions, green chilies, coriander, lemon juice, and salt. Top it with homemade cheese cube.
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