Best 4 Pakistani Spicy Chickpeas Recipes
**Tantalize Your Taste Buds with Pakistani Spicy Chickpeas: A Culinary Journey of Bold Flavors and Aromatic Spices**
Embark on a delightful gastronomic adventure with Pakistani spicy chickpeas, a culinary masterpiece that seamlessly blends bold flavors and aromatic spices. This vibrant dish, also known as chole masala, is a staple in Pakistani cuisine and is celebrated for its delectable taste and versatility. It features tender chickpeas simmered in a tantalizing masala gravy, a harmonious blend of spices that awakens the senses. The addition of tangy tomatoes, creamy yogurt, and a touch of heat creates a symphony of flavors that will leave you craving more. Whether you're a fan of spicy cuisine or simply seeking a flavorful vegetarian dish, Pakistani spicy chickpeas promise an unforgettable culinary experience. This article presents a collection of recipes that cater to various preferences and skill levels, ensuring that everyone can savor the magic of this delightful dish. From traditional methods to innovative twists, these recipes will guide you in creating an authentic Pakistani spicy chickpeas that will transport your taste buds to the vibrant streets of Pakistan. So, gather your ingredients, ignite your cooking passion, and prepare to tantalize your taste buds with this extraordinary culinary gem.
CHOLAY KA SALAN
A traditional Pakistani / Indian tangy spicy chickpea curry traditionally eaten with fried flat breads (puris) or parathas,
Provided by Wajiha Baig
Categories Breakfast & Brunch
Time 40m
Number Of Ingredients 14
Steps:
- Add oil in a pot on medium flame.
- Add sliced onions and whole coriander seeds. Saute till the onion turns golden brown.
- Add in chopped tomatoes, salt, turmeric, red chili powder and garlic ginger paste. Allow the tomatoes, reduce the flame to low and cover the lid to soften up tomatoes for 5 mins.
- Add in red lentils along with 2 cups of water. Cover the lid more than half way through and let the lentils cook at medium flame. (Don't cover the lid completely as the lentils will boil and spill over). Cook for about 15 to 20 mins.
- Check to see if lentils have cooked completely. Add tamarind water and pulp along with boiled chickpeas.
- Allow the chickpeas to cook in the gravy for 5 mins.
- Add another cup of water and sprinkle some garam masala powder, chat masala and coriander on top and serve with puri, paratha or naan.
- You can adjust how thick you want to keep the gravy once its ready, adjust seasoning accordingly.
Nutrition Facts : Calories 544 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 48 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 750 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 42 grams unsaturated fat
SPICY BAKED CHICKPEAS
Provided by Claire Robinson
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
PAKISTANI STYLE CHANAY KA PULAO (CHICKPEAS/GARBANZO BEANS PILAF)
This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more "masalay daar" as I call it. If you are not used to have it that spicy u can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.
Provided by The UnModern Woman
Categories One Dish Meal
Time 55m
Yield 12 3/4 cup servings, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a pan & fry onions till they turn golden brown.
- Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
- Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
- Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
- Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
- Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
- Serve it your favorite chutney or raita.
- Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.
AIR-FRYER CHICKPEA FRITTERS WITH SWEET-SPICY SAUCE
Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I incorporate the tastes of my home country when cooking for my American-born daughters. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip the warm, air-fryer fritters in the chilled yogurt. Enjoy as a snack, appetizer or as part of a meal. —Shahrin Hasan, York, Pennsylvania
Provided by Taste of Home
Time 25m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat air-fryer to 400°. In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In batches, drop rounded tablespoons of bean mixture onto greased tray in air-fryer basket. Cook until lightly browned, 5-6 minutes. Serve with sauce.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- Use canned chickpeas for convenience, or soak dried chickpeas overnight before cooking.
- Rinse the chickpeas thoroughly before cooking to remove any impurities.
- Add the chickpeas to a large pot covered with water and bring to a boil. Reduce heat, cover, and simmer for 1-2 hours, or until the chickpeas are tender.
- Drain the chickpeas and set aside.
- Heat oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the ginger, garlic, green chilies, and cumin seeds to the skillet and cook for 1-2 minutes, or until fragrant.
- Add the chickpeas, tomatoes, tomato paste, chili powder, turmeric powder, garam masala, and salt to the skillet. Stir to combine.
- Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the sauce has thickened.
- Garnish with cilantro and serve with rice or bread.
Conclusion:
This Pakistani spicy chickpeas recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chickpeas are flavorful and the sauce is rich and spicy. Serve with rice, listen to authentic Pakistani music, enjoy with all family and friends.
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