Healthy Green Garbanzo Bean 'Chaat'
Chaat is a combination of legumes, vegetables, fried dough and even fruits with herbs and spices, served cold or at room temperature. The recipe I am sharing with you today is an all year, all occasion kind of green garbanzo bean chaat, that works as a great salad, too.
As the name suggests the most important ingredient in this chaat is of course green garbanzo beans, rest all depends on availability and your choice. You can also make this chaat with dried green, brown (bengal gram) or white chickpeas but the crisp taste of green garbanzo beans when fresh or frozen is so completely different than the dried versions. They are young chickpeas harvested at their peak of freshness and are nutritionally packed.
I haven't given any measurements for this recipe as there is no rule with the amount of ingredients to put or how spicy or tangy it should be but it definitely should not be bland. I just taste and keep adding a little bit of this and a little bit of that as I go. Ingredients
frozen green garbanzo beans or fresh if you have those available
potatoes, peeled and diced into bite size
cherry tomatoes, halved
red onion, chopped
green chillies, chopped
roasted cumin powder
sugar (just a little)Suggestions for
Beans: Dried green, brown or beige chickpeas. Boil before using.
Pungency and tartness: tamarind, yogurt, lime juice, red chilli powder, pepper flakes, amchur (dried mango) powder, green chutney, sweet chutney, black salt.
Additions: radish, cucumber, green mango, sev (fried noodle type snack), spring onion. You can use any or all of these to add flavor and texture. Instructions
Preheat the oven to 400°F.
Put frozen garbanzo beans in a colander and run under hot water. This will thaw the beans quickly. Allow to drain.
Spread out on a rimmed baking sheet and lightly roast for 20 minutes.
Let cool and set aside till needed.
While the green garbanzo beans are in the oven, place potatoes in a saucepan of water over high heat and bring it to boil.
Cook for 10 minutes or until just tender.
Drain and place on a baking tray, drizzle with the olive oil and roast for 30 minutes, turning the potatoes once until slightly golden.
Let the potatoes cool.
In a mixing bowl, toss potatoes and green garbanzo beans with onion, cherry tomato, chillies and spices.
Squeeze lemon juice, put in some freshly chopped mint and cilantro.
Serve right away and enjoy!
Recipe also at http://goo.gl/EigH9K
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