Grilled Bell Peppers and Chick Peas Salad

Grilled Bell Peppers and Chick Peas Salad

This is a quick, healthy, and filling salad. Chick peas or garbanzo beans are a dieter’s delight. They are rich in fiber, protein, and iron. Mint and lettuce add flavor and crunch to this salad. Grilled veggies give it a nice smoky flavor. Best way to roast or grill the vegetables would be to grill them on a charcoal or normal gas flame directly. You can roast/grill them in an oven too.

This is an ideal evening snack or you can even make it as a side dish for any meal. I prefer to eat this cold as a complete meal instead of a side dish.

Grilled Bell Peppers and Chick Peas Salad

Ingredients

  • 2 cups boiled chick peas/garbanzo beans
  • ½ red capsicum grilled peeled and chopped
  • ½ green capsicum grilled peeled and chopped
  • ½ tomato grilled, peeled, and chopped
  • ¼ lettuce torn into small pieces
  • 2 tbsp chickpeas mashed
  • 3 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp mint powder
  • ¼ tsp white pepper powder
  • ¼ tsp lime juice
  • 2 tbsp basil finely chopped
  • 1tbsp fresh mint leaves finely chopped

Recipe

For the dressing, mix olive oil, salt, mint powder, white pepper powder, lime juice, mashed chick peas, and basil. You can change the quantity of salt and pepper as per taste.

In a bowl mix boiled chickpeas, roasted capsicum, tomato, and lettuce. Pour the dressing and mix thoroughly. Garnish with chopped mint leaves. You can serve this salad warm or chilled.

 

Chole (Chickpeas Curry with Indian Spices)

Chole (Chickpeas Curry with Indian Spices)

Chole, the quintessential dish from north of India is one of the most popular curries in India. This is a curry made with chick peas and Indian spices. As with any popular curries, this too has many names and variations. Chana masala, pindi chole, or Punjabi chole are just a few to name. Chickpeas are known to be rich in fibre and Iron and are a healthy choice as a part of your daily meal.

I learnt this from my Punjabi friend Kriti who doesn’t cook much but when the she cooks its finger licking good J This is when I stopped using the chole masala that is sold in super markets and started relying on fresh ingredients and I just love this version.

Best part about this curry is that it goes well with anything; rice, paratha, puri, bhatura, kulcha or even with bread. I like it as a filling for my sandwich. Try grilling a whole wheat sandwich with this curry and a slice of cheese, you will surely enjoy this high fibre Punjabi sandwich. Here is a slightly modified version of chole that I learnt from my friend.

Chole (Chickpeas Curry with Indian Spices)

Ingredients

  • 2 cups chick peas (Garbanzo beans/kabuli channa/chole) soaked overnight and boiled
  • ½ cup coarse paste of boiled chick peas
  • 1 tsp tea leaves (tied into a small muslin cloth to form a pouch/or a tea bag) optional
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 5 cloves
  • 2 bay leaves
  • Coarse paste of 2 inch piece of ginger, 2 green chillies, and 3-4 pods of garlic
  • 1 onion  finely chopped
  • 1 tomato finely chopped
  • 2 tbsp finely chopped mint leaves (optional)
  • 2 tbsp finely chopped fresh coriander
  • 3 tsp red chilli powder
  • 4 tsp coriander powder (dhania)
  • ½ tsp dry mango (amchur) powder
  • 1 tsp cumin powder (cumin seeds roasted and powdered)
  • salt to taste
  • 1 ½ cup water in which chana was boiled

 Recipe

Wash chick peas 3-4 times in running water before cooking. Add salt, tea pouch (if using) and pressure cook the soaked chick peas for 3-4 whistles on a low flame. It should be soft but not mushy.

Do not discard the water in which the chick peas were cooked. Drain the chick peas and keep aside.

Heat oil in a heavy pan. Add cumin seeds, cloves and bay leaves. Add ginger, garlic, and green chilli paste and saute for a min. Add onions and fry for 1-2 mins.  Add tomatoes and little salt and cook for 2-3 minutes or till tomatoes become soft and can easily be mashed with the back of a spoon.

Add red chilli powder, coriander powder, cumin powder, amchur, garam masala, and little salt. Mix well and cook till oil separates.

Add 1 cup water in which chick peas were boiled, chick peas and the crushed chick peas paste. Check for salt and seasoning at this point. Cover and cook for 3-4 mins. If you find the consistency too dry add remaining ½ cup of water. Remove the cover and cook on low flame till the gravy is almost dry. Add chopped mint and coriander leaves. Mix well.

Serve with jeera rice, paratha, bhatura, puri or roti.