Chilli chana is a popular Indian-chinese appetizer. Crunchy chick peas are tossed in a spicy sauce with capsicum, onions and garlic. While it is traditionally deep fried, this recipe offers a pan fry and bake option to make a healthier version.
Wash and dry chick peas. Toss to coat in besan. Note: If you want to bake chickpeas instead, see recipe notes.
Heat oil in pan on medium high. Add besan coated chick peas to oil, turn gas to medium. Pan fry chick peas until browner in spots being careful not to burn. Turn off gas.
Mix ingredients listed under sauce mixture in a bowl. Set aside. Mix arrowroot powder and 3 tbsp water to form a slurry. Set aside.
In large pan, add 2 tbsp oil. Add onions and cook until translucent. Then add garlic, green chillies and capsicum. Cook on medium while stirring about 3 minutes.
Add sauce mixture and mix. Add water and arrowroot or cornstarch slurry. Let it simmer 3 minutes.
Add pan fried chick peas to pan and toss to coat. Cook 2 minutes and turn off gas. Top with spring onion greens and optionally roasted cashews.
You can serve chilli chana on its own as an appetizer. I enjoy having it with some cooked, salted quinoa to turn it into a meal!
If you prefer a baked chick pea option:
Wash, drain chick peas. Remove skins.
Drizzle with olive oil then toss to coat in besan. Add to parchment lined paper.
Bake in oven at 425F for about 25 minutes, or until crisp.
Continue following recipe above, step 3
Note, this is usually served as a deep fried appetizer. You can also deep fry if you would like.
I prefer the pan fried method as it uses less oil and takes less time then baking.
Calories: 415 kcal Carbohydrates: 33 g Protein: 11 g Fat: 27 g Saturated Fat: 3 g Trans Fat: 1 g Sodium: 873 mg Potassium: 446 mg Fiber: 8 g Sugar: 8 g Vitamin A: 733 IU Vitamin C: 33 mg Calcium: 60 mg Iron: 3 mg