An easy vegan recipe for Indian spicy chickpeas
Kadelee, that has soaked in boiling water overnight.
1 onion, finely chopped.
A few dry chilies, chopped.
¼ tsp mustard seeds
Salt to taste
Drain and rinse the kadalee.
The fill a pot with water and bring to the boil.
Place the kadelee into the boiling water and allow to boil till soft, drain and set aside.
In a pan, heat some oil.
Add the mustard seeds and when they start to pop.
Add the chilies, onions, and salt.
Saute till the onions are transparent.
Add the kadelee and give a good mix so that the kadalee is nicely coated.
Allow for kadelee to cook on a medium heat for about 10 – 15 minutes so that everything infuses nicely.
Prepared, tried and tested Bobby Swanson
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