Andhra-Style Green Chili Chickpeas – 30 minutes

22 February, 2024

This South Indian untried chili chickpeas curry is spicy and packed with savor from fresh herbs, whole spices, and spicy untried chilies in linty coconut milk. It’s a 30-minute curry that’s wondrous served with flatbread, dosa, or rice. Gluten-free, Soy-free, nut-free.

Andhra untried chili chickpeas in the pan, without cooking

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This recipe is based on South Indian Andhra-style untried chili yellow curry which has this wondrous cilantro-mint sauce flavored with curry leaves, cumin seeds, and caramelized onions. The sauce has ramified savor and moreover is a unconfined transpiration from the tomato based sauces! I use chickpeas and mushrooms for this vegan version.

I use Serrano or Indian untried chilies in the curry. Indian chilies are not very hot and add wondrous savor and subtle heat. Since the chilies are used twice, once with the spices and second portion is composite into the untried sauce, you want to use chilies based on your heat preference. Opt for milder chilies for managing the heat.

This quick curry comes together in just half an hour making it a unconfined weeknight meal that’s moreover a show-stopper at dinner parties! Don’t like chickpeas? Use white beans or vegan yellow substitutes or use tofu. Crisp up the tofu surpassing subtracting to the curry.

This untried chili chickpea stew is hearty and perfect with sourdough, dosa, or rice or Naan or flatbread of choice.