Sauteed Chickpeas

Here is my best recipe for sauteed chickpeas for a quick lunch or dinner. In this recipe, the soaked black chickpeas are cooked in aromatic spices making this a delicious drool-worthy.

Sauteed Chickpeas

These sauteed chickpeas are vegan and gluten-free as well. Black chickpeas are a variety of chickpeas or garbanzo beans that are dark brown in color. These are also popular as kala chana and like other chickpeas, these are also great protein sources for vegetarians and vegans.

This is a healthy main course dish and pairs well with steamed rice or any flatbreads. This is easy to make and can be made ahead. However, you can make the same recipe to cook the regular white chickpeas as well. If you are looking for some Indian flavors in chickpeas try this sauteed chickpeas or chana masala.

Like other beans and legumes, this is hard in texture. And requires soaking for 6 - 8 hours minimum. This makes it easier to cook as well as for digestion too.

How to make sauteed black chickpeas?

Ingredients -

black chickpeas (dry)

Onion, tomato, ginger + garlic (paste or chopped)

Spices - Bay leaf (whole), Cumin seeds

Ground spices - coriander powder, cumin powder, turmeric powder, red chili powder or paprika, garam masala, hing or asafoetida

Salt to taste

A pinch of baking soda

Coriander leaves for garnish

Step-by-step Instructions -

Soak and cook the chickpeas

Soak the chickpeas overnight or 6 - 8 hrs. Then remove from water and transfer to a pressure cooker.

Add water to the pressure cooker along with salt and a pinch of turmeric powder. Also, a pinch of baking soda will fasten the cooking of the chickpeas.

Pressure cook for 4 - 5 whistles or approximately 10 minutes. You can also cook these chickpeas in an Instant Pot (electric pressure cooker). Wait for natural pressure release and then open and remove the chickpeas from water and keep aside.

Sauteing Chickpeas with Spices

In a pan heat oil. Add a bay leaf and cumin seeds, and let it crackle. Then add a pinch of asafoetida. Add chopped onions, ginger garlic, and saute till the onion becomes translucent.

Next, add chopped tomatoes followed by salt to taste. Saute for 2 minutes on medium flame or till the tomatoes are soft and mushy. Then add all ground spices followed by 2 - 3 tbsp water (to avoid burning of the ground spices. Mix everything and saute the spices for another 2 minutes on low heat.

When everything is cooked and starts to leave the oil on the sides, then add the boiled chickpeas. Toss everything once. Then add ¼ cup of water and cover with a lid. Simmer for 5 minutes or till all water soaked up. In the end, add chopped coriander leaves and toss to mix.

Sauteed chickpeas are ready to serve. Drizzle some lemon juice over and serve hot with rice or flatbreads.

Pro tip - You can save the boiled chickpeas in the refrigerator for meal prep. The rest of the sauteing process hardly takes 15 minutes. You can also use them in the salad.

Storage

To store the boiled chickpeas, let them come down to room temperature before refrigerating. When required throw them in the dishes you want to add it.

To store the sauteed chickpeas leftover, wait till it comes to room temperature. Transfer to an air-tight container and refrigerate for 4 - 5 days. Serve cold as salad or reheat as and when required.

Sauteed Chickpeas Recipe

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