SPICED DRY CHANA MASALA|(Spiced dry garbanzo beans) So this is one of my favorite-ist (if that’s a word)😅 recipes. Comes together in no-time.(provided you have the ingredients) Traditionally this is eaten with a "Mathri” (a deep fried cracker) and some Indian pickle. Yes! I specifically said Indian pickle, because the spice and tartness that you get from those pickles goes superbly with Mathri and this recipe, is just an out of this world combination.😉 I know you guys must be like, we want the recipe. Well, when I come around to getting a similar taste to the deep fried Mathri’s, I will definitely share it! ☺️ In the meantime, enjoy this recipe as a side dish, as a taco stuffer (the crispy ones), as a mini-burrito stuffer, or a nachos topper. Okay, don’t know about you, but this is making me drool! On top of that- garbanzo beans are a great source of protein and potassium. Deliciousness with nutrition. Yum! 🤤😅 Alrighty, now onto the recipe-
Garbanzo beans- 1 can, drained and rinsed
Onion- 1/2 medium, finely chopped
Garlic- 3 cloves, minced
Turmeric- 1/4 tsp
Coriander leaves- a bunch, finely chopped
Garam Masala- 1 tsp
Coriander powder- 1/2 tsp
Dry mango powder- 1/2 tsp
Pepper- 1/2 tsp
Salt- to taste
Ghee- 1 Tbsp (or butter)
Note- trust me, don’t skip on the butter, unless you’re a vegan! ☺️
1. Heat some ghee in a pan, add garlic, sauté until fragrant, add onions, cook until softened.
2. Add the chick peas/garbanzo beans to it and all the spices. Mix it all very well so the spices coat the beans. If needed, add 1/4 cup water, just so the spices don’t burn, but try and avoid it. .
3. Cover and cook for about 2-3 minutes, just so that the spices are able to infuse into the beans. Now mix in the coriander leaves and give a final toss. Serve hot. .
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