Tangy Tamarind Chickpea Stir Recipe

About this recipe

Tangy Tamarind Chickpea Stir is a vibrant Indian-inspired dish that brings together chickpeas, mixed vegetables, and a tangy tamarind sauce for a satisfying dinner. With a harmonious blend of spices like ginger, turmeric, and Suhana Dal Makhani Spice Mix, this recipe delivers bold flavors and balanced nutrition. The chickpeas provide a hefty dose of protein, while the fiber from the vegetables keeps you feeling full and energized. Cooking this dish is straightforward, making it ideal for a midweek meal that's both healthy and delicious. Serve it warm and enjoy the comforting yet tangy flavors that make this stir-fry a crowd-pleaser.

Ingredients

• 400G Chtoura Foods Boiled Chickpeas In Brine
• 500 g Desi Tomato (Tamatar)
• - Frozen Mixed Vegetables
• 1 Kg Frozen Pink Guava Pulp
• 100 g Mix Seeds
• - Ginger Powder
• 20 g Turmeric Powder
• - PARACHUTE COCONUT OIL 100ML
• 500 G Preserved Dried Salted Black Beans
• - White Pepper

Instructions

1. 1. Heat coconut oil in a large pan over medium heat for 1 minute.
2. 2. Add ginger powder, grated turmeric, and white pepper, stirring for 30 seconds to release aromas.
3. 3. Stir in chopped tomatoes and cook until softened, about 4 minutes.
4. 4. Add frozen mixed vegetables and cook for another 5 minutes, stirring occasionally.
5. 5. Mix tamarind pulp with 50 ml water to create a tangy sauce base.
6. 6. Add cooked chickpeas to the pan and stir to combine evenly.
7. 7. Pour the tamarind sauce into the mixture and bring to a simmer, stirring gently.
8. 8. Sprinkle in Suhana Dal Makhani Spice Mix and preserved dried salted black beans for flavor depth.
9. 9. Let the stir-fry cook for another 5 minutes until the sauce thickens slightly.
10. 10. Taste and adjust seasoning if needed before serving.
11. 11. Serve warm, garnished with fresh herbs if desired.