Chana Chilli Recipe

Cooking Directions

• STEP 1.Start by boiling the chickpeas until they are tender. Drain and set aside.
• STEP 2.In a large pan, heat oil and saut茅 onions and garlic until they are golden brown.
• STEP 3.Add the bell peppers and cook for a few minutes until they are slightly softened.
• STEP 4.In a small bowl, mix together soy sauce, vinegar, tomato ketchup, and chili sauce.
• STEP 5.Pour the sauce over the vegetables and stir well to coat them evenly.
• STEP 6.Add the boiled chickpeas and cook for another 5 minutes, allowing the flavors to blend.
• STEP 7.Garnish with spring onions and serve hot with steamed rice or noodles.

Cooking Tips

• You can adjust the spice level by adding more or less chili sauce.
• For a healthier version, you can bake the chickpeas instead of frying them.
• If you prefer a thicker sauce, you can add a cornstarch slurry to thicken it.

Storage and Serving

• Chana Chilli can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve it as an appetizer or as a main course with steamed rice or noodles.