Tangy Chickpea And Coconut Breakfast Bowls Recipe

About this recipe

A hearty breakfast featuring chickpeas simmered in a tangy coconut-based masala, served with perfectly spiced millet for a wholesome start to your day.

Ingredients

• - Tong Garden Cheddar N Jalapeno Chickpeas
• 500 Grms Bajra Atta Millets Atta 500 Grms
• 200 ml Coconut Milk
• - Baby Tomatoes
• loose Ginger
• 250g Green Chilli
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• 200 ml Mustard Oil
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and soak the millet for 15 minutes, then drain the water completely.
2. 2. Heat a pan with oil and sauté chopped onions until translucent and lightly golden.
3. 3. Add grated ginger, green chilies, and spices like coriander, cumin, turmeric, and red chili powder, stirring well.
4. 4. Mix in the chopped tomatoes and cook until they break down and form a thick masala base.
5. 5. Stir in boiled chickpeas and coat them evenly with the masala mixture.
6. 6. Pour in coconut milk and water, then let the chickpeas simmer for 10 minutes until flavors meld together.
7. 7. In a separate pot, cook the millet with water and a pinch of salt until tender and fluffy.
8. 8. Sprinkle garam masala over the chickpeas and adjust salt as needed, letting it cook for 2 more minutes.
9. 9. Plate the cooked millet and spoon the chickpea coconut masala over it generously.
10. 10. Garnish with freshly chopped coriander leaves and serve warm.