Shutterbug's Blog

Living with Multiple Myeloma in Hyderabad , India . Random musings .


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Stir-Fry Vegetables with Chickpeas

There are times when I crave for a lot of veggies. I quickly stir fry whatever veggies I have , sprinkle salt, pepper, lime juice , Olive oil and enjoy a hot bowl of veggies. This is one such day and here is what I dished out. Luckily I had soaked Chickpeas in the refrigerator too which I added to the veggies.

Here is the recipe for Stir-Fry Veggies with Chickpeas –

Ingredients :

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Boiled Chickpeas – 1 Cup (soak dry chickpeas overnight and add a little salt while boiling)
Assorted Vegetables – 2 cups of Veggies (3 to 4 colourful varieties)
Salt – As per your taste
Pepper powder – As per your taste
Garlic pods – 3 chopped pods
Extra Virgin Olive Oil : 1 tablespoon
Any other cooking oil : 1 to 2 teaspoons
Lemon juice : 1 spoon

Method :
1. Add oil to the pan .
2. Add the chopped garlic before oil gets very hot. Stir fry for 30 seconds.
3. Add all the chopped veggies and stir till the veggies are partially cooked.

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4. Add the boiled chickpeas and salt . Stir till the veggies are cooked but not soft. The chickpeas too will get slightly roasted and that makes them yummier.

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5. Remove from the stove.

6. Add pepper powder, drizzle lemon juice and Extra virgin Olive oil . Stir all the ingredients well.

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A nice hot bowl of Stir Fry Vegetables with Chickpeas is ready to be served.
A very filling, nutritious and yummy dish which can be had as dinner too.

Choose vegetables that are colorful. Red / Yellow/ Green bell peppers, Purple cabbage , Green Broccoli or Asparagus, White Baby corn / Cabbage , Carrots  etc. Select a few that are in season and to make the dish colorful and appetizing.

Include roasted or Boiled peanuts, roasted sesame seeds if you wish.


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Vegetable Kichdi , my style !!

I go on a 24 hour fast once a week and end my fast by eating a bowl of hot Vegetable Kichdi.This is light on the tummy.A fast should never end with heavy food. This dish is made with Rice, Moong dal ,Veggies and is easily digested . I look forward to this treat at the end of the day. Here is the simple recipe.

Ingredients for one serving :

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Mustard seeds 1/4 tsp

Cumin 1/4 tsp

Urad dal 1/4 tsp

Black pepper as per the spiciness that you can bear 🙂

It is OK if one of the above is missing in your spice rack. But pepper is a must.

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Rice : 2 tbsp

Quinoa (optional): 2 tbsp

Moong Dal ( Split Green gram ): 2 tbsp

Wash and soak Rice and Quinoa in water and keep aside.

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Ginger :  1 inch piece chopped into small pieces

Curry leaves : one or two sprigs

Veggies : you can use capsicum,  carrot, beans, cauliflower, cabbage, peas, corn or any other veggies. Any two veggies are good enough. I am using Capsicum and Carrot today.

One chilli

Ghee 1 tsp

Asafoetida : a small pinch

Salt : As per your taste

Water : 4 times the volume of rice , quinoa and moong Dal.

Place all of them in a bowl. You will need water 4 times this volume.

Preparation : Use a pressure cooker

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Roast the moong dal in the dry pan till you smell the flavour of nicely fried moong dal. It should change into a very light brown colour. Empty the moong dal into another bowl.

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Add oil in the same pan. Add mustard seeds, cumin, urad dal and black pepper to the oil. Let them splutter.

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Add ginger pieces , chilli and curry leaves. Fry for 30 secs . Add all the cut veggies and stir for a minute.

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Now , drain the soaked rice, quinoa and add  to the pan. Also add moong dal . Add water. Add salt . Close the pan with the lid and put the pressure weight. Let it cook on medium heat till you hear 5 to 6 whistles. Let the pressure reduce before you open the cooker.

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Add the ghee and mix it well so all the contents get mashed up and the flavors combine well. Hot and yummy Vegetable Kichdi is ready !! You can eat with a little pickle or chutney on the side, if you wish. Your tummy will thank you 🙂