Chana chilli is a spicy and mildly sweet white chickpea dish. It is often served with rice or roti, which tastes amazing with this chilli, and onion based gravy. It is most commonly eaten as a lunch time appetizer in northern India. All of the ingredients can be purchased at your local market, and it’s easy to make. A perfect lunch dish for anyone with a Vaya Tyffyn lunch box.
Health Benefits
Chickpeas are high in fiber content. Studies show that fibrous foods are essential for healthy digestion. Chickpeas have been shown to combat irritable bowel syndrome and diverticulosis, both are common digestive disorders. The density of folate, which regulates amino acids, promotes cardiovascular health as well. Chickpeas have even been shown to help men with impotency due to high levels of molybdenum.Garlic and ginger also have many medicinal properties, from regulating cholesterol to being powerful antioxidants. The presence of tryptophan, which triggers serotonin production, is effective at preventing sleep disorders and stress.
Ingredients
kabulichana- boiled: 1 cup
Corn flour: 1 tbsp
oil: 2 tbsp
Garlic (chopped): 1 tbsp
ginger--chopped: 1 tbsp
green chili: 2 tsp
capsicum- sliced: 1 cup
soy sauce: 2 tsp
chilli sauce: 1 tsp
tomato ketchup: 1 tbsp
vinegar: 1 tbsp
salt to taste
coriander- chopped: 1 tbsp
How To Make Chana Chilli
- Soak the kabulichana in water overnight, drain, and set aside.
- Mix the corn flour and ½ cup of water, and set aside.
- Preheat oil in a saucepan; add the ginger, garlic, and green chillis andsauté for about 1 minute.
Mix in your capsicum, soy sauce, chilli sauce, vinegar, tomato ketchup, and salt. Keep on heat for at least 1 more minute.
- Mix in the corn flour, the kabulichana, coriander, and continue to heat for 2 more minutes.
- Serve at once.
Trivia
Kabuli chana, or white chickpeas, are also known as garbanzo beans in Spanish speaking nations.