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Thanks to Fetch Rewards for sponsoring this video! A tin of chickpeas can go a long way - add to Moroccan soups and tray bakes or put at the centre in our vegetarian filo slice or chickpea and squash coconut curry. You can even use the leftover water to make our pretty vegan meringues. (Pani Puri, Golgappe, Phuchka, Panibatasha, Gupchup, Fuchka).
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Ingredients requirements of Fuchka (chickpeas in spicy masala):
- Provide 1 can - chickpeas
- Provide 1 medium size onion
- Take 1 - tomato
- Make ready handful Fresh coriander
- Need 2 hard boiled eggs
- Give to taste for Salt
- You need for Spicy masala 3 tbsp (can be used chaat masala)
- Give for Tamarind syrup (1/2 cup tamarind mix with 1 cup water. Add 2tbsp fresh lime juice and 2tsp sugar and salt to taste. Here I have used black salt. Add some cumin powder and mint leaves)
I then also added more spices, probably almost doubling the original recipe. Chickpeas (hummus, chana masala, meringues, cookies). This week, we're headed into the canned goods aisle for some shelf-stable supper (and dessert!) by virtue of your pantry's resident weirdo, the chickpea. From snacks to dinner to dessert, this is a protein-packed, nutritious, versatile.
Fuchka (chickpeas in spicy masala) making:
- If you use can chickpeas no need to boil them. Just add the masala,onion, tomato & coriander first. Mix them well. Then cut the boil eggs in julienne slices. Mix with them. Now add half of the tamarind syrup on them.
- It can be eaten by two ways. One is after mixing all the ingredients it’s ready to eat. Just add some gol gappa (round crackers). Otherwise do a little hole on the gol gappa and then fill it with chickpeas. Now enjoy it with tamarind syrup 😁
Chickpea Tikka Masala in a creamy tomato curry sauce that's easy to make right at home in one pot with simple ingredients! This chickpea tikka masala comes together in under an hour, which most of the time it's just simmering away on the stove while you relax. This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. I go to Indian restaurants often and it definitely rivaled the chana masala I've had there.
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