Kala Chana (Chickpea) Stir-Fry

By • April 4, 2014 0 Comments

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Author Notes: A hearty, filling recipe that can be whipped up in less than 10 minutes. Works for Breakfast, Lunch, Dinner, or a quick power snack. Regular Chickpeas can be used as well.Indira @ illcookyouwash

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Serves 4

  • 3/4 cup Kala Chana (Black Chickpeas), Dried
  • 1 Onion, sliced
  • 2 cloves Garlic, minced
  • 2-3 Tomatoes, roughly chopped
  • 1.5 teaspoons Dried Basil
  • 1 teaspoon Black Pepper
  • 2.5 teaspoons Olive Oil
  • 1.5 teaspoons Salt, to taste
  • Pinch Red Pepper Flakes
  1. Cook dried chana according to package directions.
  2. Warm oil in a saucepan.
  3. Add garlic and cook for 1 minute.
  4. Add chana, tomatoes, basil, black pepper, pepper flakes & salt.
  5. Stir to ensure that everything is thoroughly coated with oil.
  6. Cook until most of the liquid has evaporated from the tomatoes and adjust to taste with salt & pepper.

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