Chile Chana

Chickpeas cooked in a Chinese sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

I created this on a Sunday when the kids wanted something different—something that happens a lot, let me tell you! Thinking quickly, I turned some chickpeas into a special Indo-Chinese dish and served it with steamed rice. The kids were happy, and so was I.

Ingredients

  • 2 tablespoons vegetable oil
  • 2-inch (5-cm) piece fresh ginger, chopped

Method

  1. Place a nonstick wok over medium heat and add the oil. When small bubbles appear at the bottom of the wok, add the ginger and garlic, and sauté for 1 to 2 minutes or until lightly browned.
  2. Add the onion, chiles, and bell peppers, and sauté for 3 to 4 minutes. Add the chile powder and chile paste, and sauté for 30 seconds. Add 2