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Indian-Style Vegetable & Chickpea Stir-Fry

Healthy and easy Indian vegetable and chickpea stir-fry rich in protein, fiber and flavour — quick to cook and beginner friendly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 plates
Course: Main
Cuisine: Indian, Vegetarian
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup boiled chickpeas (kabuli chana) drained and rinsed
  • 1/2 cup onion thinly sliced
  • 1/2 cup bell pepper (capsicum) cubed, any colour
  • 1/2 cup carrot thinly sliced or matchstick
  • 1/2 cup green peas (fresh or frozen)
  • 1 tbsp oil (vegetable or olive)
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp red chilli powder (or as per taste)
  • 1 tsp garam masala
  • to taste salt
  • 1 tbsp fresh coriander leaves chopped, for garnish

Equipment

  • non-stick pan or wok

Method
 

  1. Heat oil in a non-stick pan or wok on medium heat. Add cumin seeds and let them sizzle for about 20 seconds.
  2. Add sliced onion. Sauté until onion becomes soft and translucent, about 2–3 minutes.
  3. Add bell pepper, carrot and green peas. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
  4. Add boiled chickpeas to the pan and mix gently with vegetables.
  5. Sprinkle turmeric powder, red chilli powder, garam masala and salt. Stir well so spices coat vegetables and chickpeas evenly. Cook for 2–3 minutes.
  6. Check seasoning, adjust salt or chilli if needed. Garnish with fresh coriander leaves and serve hot.

Notes

You can add other vegetables you have — like beans, cauliflower or zucchini. If you prefer more protein, increase chickpea quantity. Serve with roti, rice, or as a filling for wraps.