A healthy and tasty recipe is here. I would like to batch cook many items and freeze. When I was trying for a new recipe, I found a bowl full of cooked chickpea stored in the fridge. I wanted to use them. Both Bok Choy and bell pepper being my favorites, you may find them in the fridge most of the days. The result is here, another quick and easy recipe!
|Prep time||5 minutes|
|Cooking Time||10 minutes|
|Refrigerator life||1 Week|
|Reheating method||Thaw or reheat|
|Cooked Chickpeas||1/2 Cup|
|Chopped Bok choy||1/2 Cup|
|Chopped Bell pepper (Red or Yellow)||1/4 Cup|
|Chopped Onion||1/4 Cup|
|Chopped GreenChili||1 Tablespoon|
|Shredded Coconut||1/4 Cup|
|Fresh Lemon juice||1 Tablespoon|
|Coconut Oil||1 Table Spoon|
|Cumin and Mustard seeds||1 Table Spoon|
|Turmeric Powder||1 Tea Spoon|
|Asafoetida (Hing)||Small pinch|
|Fresh curry leaves, rinsed
and destemmed (about 9-10 leaves)
- Heat the oil in a large pan(I use the cast iron skillet). When the oil is heated add mustard seeds. When seeds begin to crackle, add cumin seeds, Turmeric powder, green chili, chopped onions, asafoetida, and curry leaves and sauté for 30 seconds
- Add cooked chickpeas, chopped bell pepper, chopped bok choy to the pan and mix well
- Add salt and shredded coconut and mix well, turn off the heat
- Mix the lemon juice, garnish with Cilantro and serve with rice as a side dish
I hope you’ll try this quick and easy recipe- Chickpeas, Bokchoy, Bell pepper salad and share the feedback in the comment section below.
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