Today’s guest post author is yet another newbie in food blog world. Afreen of Afreen’s Kitchen treasures her passion of food in her blog. Today she is going to share with us a very easy to make delicious Black Chickpeas Chaat, which I think is perfect after a day long fast.
I am Afreen Zia usually blog at Afreen’s Kitchen. I live in Karachi, Pakistan…I like to share easy and quick recipes.
As the blessed month of Ramadan approaches, it is time to warm up and get ready to enjoy the exceptionally spiritual, soul-nourishing experience of Ramadan.in Ramazan I prefer to make quick recipes and I plan to spend less time in the kitchen….I prepare most of the frozen snacks and kababs before Ramazan..
I am grateful to Lubna Karim, who provide me this opportunity to write for her awesome blog….Today I am sharing my family’s recipe of Black chickpeas chaat. We serve it with Dahi vadas…
Black Chickpeas Chaat
- 2 cups Black chick peas (soaked overnight with 1 tsp baking soda), then wash and strain in a strainer
- ½ cup Oil
- 2 Onions, sliced
- 2 tbsp. Ginger paste
- 1 tbsp. Red chili powder
- 1 tbsp. Turmeric powder
- 2 tsp Salt
- 4 chopped Ripe Tomatoes
- 1 cup Yogurt
- Green chilies chopped
- Coriander leaves chopped
- Onions cut in slices
- Heat oil in a pot. Add sliced onions; fry till they are lightly brown.
- Add in ginger paste, fry again till it releases aroma. Then add tomatoes and chickpeas, fry nicely till the oil starts to float. Mix in salt, red chili powder, turmeric and fry well.
- Add 4 glasses of water and simmer on low flame till chick peas are tender and the oil starts to float. Garnish with sliced onions, green chilies and coriander leaves.
Thank you Afreen for being part of this event and for this protien filled Black Chickpeas Chaat.
You can find Afreen @ Facebook
2015 – Joy From Fasting To Feasting – VIII – Mango Lassi by Farhana
2014 – Joy From Fasting To Feasting – VII – Falooda from Sarah Rahman
2013 – Joy From Fasting To Feasting – VI – Pakistani Seviyan from Sumayya