Sprouted chickpea stir fry is an Indian style simple, easy and nutritious stir fry made with black chickpeas or kala chana(desi). It is also known as black chickpea usali and is totally vegan.
Today’s recipe is sprouted black chickpea usali. This is a simple stir fry made with black chickpea sprouts which I make for the busy weekday nights dinner. The vegan stir fry gets cooked within few minutes and is delicious too.
If you don’t like to have it for dinner, you can have it for breakfast too. It is nutritious and gives you enough energy needed to kick-start your day.
Health benefits of sprouts:
Sprouts are filled with nutrition and they are a rich source of proteins, vitamins and antioxidants which are needed to maintain the overall health. You might be interested in recipes with sprouts.
Health benefits of black chickpeas:
Black chickpeas are low in fat and high in dietary fibre and therefore helps in weight loss and lowers the blood cholesterol. There are lots of health benefits of chickpeas.
How to eat chickpeas?
- You can add chickpeas and make salad with it like 3 bean salad.
- A delicious curry can be made like Rawalpindi style chana or cholay masala or Pindi chana.
- A stir fry as mentioned in today’s recipe can be made.
Related posts: Moogachi usali (green moong usali), Masoorchi usali (lentil usali), Chanyachi usali (Green gram usali)
Ingredients to make vegan chickpea stir fry:
- Chickpeas: I have used black chickpeas in this recipe. You can even use garbanzo bean or Kabuli chana. Black chickpeas are smaller in size and are known as desi or kala chana in India.
- Onion: I have used medium sized red onion in this recipe.
- Garlic: Garlic is used for delicious taste in this recipe. Use minced garlic or using a mortar-pestle make garlic paste and use it.
- Green chili: I have used 1 green chili in this recipe. However, this is optional as we are also adding red chili powder in this recipe.
- Coconut: Freshly grated coconut is used in this recipe.
- Tamarind: I have extracted tamarind pulp by soaking lemon sized dry tamarind in 4 tablespoon warm water. You can directly use store bought tamarind paste in this recipe.
- Spices: Red chili powder and turmeric powder are used in this recipe.
How to sprout chickpeas?
- Sprout the black chickpeas by soaking them in 6 cups water at night (day 1).
- Next day (day 2) drain the water and spread the black chickpeas on a strainer.
- Wash the black chickpeas which are on the strainer and cover with a plate on the night of day 2.
- On day 3, nice sprouts will start appearing. They might sprout even on day 2 night.
How to make Indian style chickpea stir fry?
- Pressure cook the sprouted chickpeas by adding water. The water level should be at least 1 inch above the chickpeas. Just 2 whistles would be enough as they would be soft. Switch of the gas and keep aside.
- Heat a kadai and add 2 tablespoon oil. When the oil gets heated, add chopped onion and fry. When onion turns pinkish add chopped or minced garlic and stir for 2 minutes till the raw smell of garlic goes away. Add the green chili and stir.
- Add boiled chickpeas and stir.
- Now add the tamarind pulp, chili powder, turmeric powder and salt and mix well.
- Garnish with chopped coriander leaves.
How to eat chickpea stir fry?
- You can eat this with chapatis or rotis. You can even serve it as a side dish with rice.
- Get bit innovative with it by using it as a stuffing in a sandwich.
- You could even make a wrap just like this kidney beans wrap (rajma wrap).
Sprouted chickpea stir fry
Equipment
- Pressure cooker
- Wok/Kadai
Ingredients
- 1 cup black chick peas
- 2 medium sized onion finely chopped
- 5 garlic pods minced
- 1 green chili slit
- 2 tablespoon grated coconut
- 1 tablespoon tamarind pulp
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 tablespoon chopped coriander leaves for garnish
- To taste salt
- 2 tablespoon oil
Instructions
- Sprout the black chickpeas by soaking them in 6 cups water at night (day 1).
- Next day (day 2) drain the water and spread the black chickpeas on a strainer.
- Wash the black chickpeas which are on the strainer and cover with a plate on the night of day 2.
- On day 3, nice sprouts will start appearing. They might sprout even on day 2 night.
- Pressure cook the sprouted chickpeas by adding water. The water level should be at least 1 inch above the chickpeas. Just 2 whistles would be enough as they would be soft. Switch of the gas and keep aside.
- Heat a kadai and add 2 tablespoon oil. When the oil gets heated, add chopped onion and fry. When onion turns pinkish add chopped or minced garlic and stir for 2 minutes till the raw smell of garlic goes away. Add the green chili and stir.
- Add boiled chickpeas and stir.
- Now add the tamarind pulp, chili powder, turmeric powder, graated coconut and salt and mix well.
- Garnish with chopped coriander leaves.
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Note: Recipe was published on 15 Feb 2016, republished with pinterest image.
looks so delicious! love usal!
Thanks Binjal 🙂
Its missing when to add chickpea’s
Thanks 🙂 Updated.
Should I add the grated coconut or store them for later use?
Updated it 🙂
Add the grated coconut.