This is another one of my curry infused dishes. Cholay is a northern India recipe, but we're over here, in Northern America, and we're gonna eat it my way..:) it is flavor packed with sassy bengali/indian flavors, and full of protein and fiber. Oh, and did I mention it is gluten free AND vegan? It can be enjoyed by many. You can eat it alone, or how I suggest it, topped with pico de gallo. I just think it only adds another depth of flavor and fills you up good.
2 cans chickpeas, drained
2 tablespoons fresh chopped garlic
1" freshly grated ginger
2 tbsp curry powder
1 tbsp garam masala
1 tsp cinnoman
1 tsp coriander
the juice of one lime
1 tbs crushed red pepper
fresh pico de gallo (see post for complete recipe)
Saute garlic and ginger in a large pan saute chickpeas in a little sesame oil until a rich golden color.
Incorporate spices, starting with curry, garam masala, and allow fragrance to be released. Pour chickpeas in, and roast and toast! They will be a beautiful sunshiny yellow color.
continue to add rest of spices, cinnoman, coriander, and squeee in the lime juice. add red pepper and remove from heat once everything is coated and toasted.
top with fresh pico de galo or just cilantro leaves and you are good to go!
No comments:
Post a Comment