Street Food Recipe

I crafted a spiced chickpea masterpiece featuring tender chickpeas and sautéed onions, garlic, and an array of spices like cumin, coriander and turmeric. A splash of lemon juice and fresh cilantro bring balance to this dish, a standout on my collection of vegetarian snacks recipes. Every bite sparks pure delight.

I stumbled across this spiced chickpea recipe during my search for street food that packs a punch. I gotta say, it totally blends everyday ingredients into a vibrant mix of flavors that seriously fires up your taste buds.

I start off with 2 cups of cooked chickpeas, then heat up 2 tbsp vegetable oil with a medium chopped onion and 3 cloves garlic, minced just right. Next, i toss in a medley of spices – ground cumin, ground coriander, a hint of turmeric powder, paprika and a sprinkle of cayenne pepper, all adjusted to your spice preference.

A squeeze of lemon juice and 2 tbsp chopped fresh cilantro finish it off and elevate the dish even more. This recipe draws inspiration from spicy chaat and other fast, vegetarian street eats that remind me of pani puri and other Indian cooking recipes.

Its a quick cooking hack to munch on when you need a refreshing spin on vegetarian snacks.

Why I Like this Recipe

I really enjoy this recipe for several reasons. First, I love how the mix of spices creates such a unique and satisfying flavor that totally wakes up my taste buds. Second, the dish is super easy to make even if I’m not an expert in the kitchen, which means I can whip it up anytime I want a quick bite. Third, the lemon juice adds a tangy kick that’s both refreshing and delicious. And lastly, the whole meal feels healthy and hearty at the same time, making it a perfect balance between comfort food and something that fuels my day.

Here’s my version of the spiced chick pea recipe:

Start by heating 2 tablespoons of vegetable oil in a big skillet over medium heat. Toss in a medium chopped onion and let it cook for 3 or 4 minutes until it starts getting soft. Then add 3 cloves of minced garlic and let it sizzle for a minute so it fills the kitchen with an amazing smell. Next, mix in 1 teaspoon each of ground cumin and ground coriander along with 1/2 teaspoon of turmeric powder, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper. Cook everything for another minute so the spices really bloom together.
After that, stir in the 2 cups of cooked chickpeas (if you use a can, make sure you drain and rinse them first) to get them fully coated with the spices. Season with salt and a pinch of freshly ground black pepper, then pour the juice of one lemon over the chickpeas and stir well. Let it all cook together for about 5 minutes so the flavors meld, and finally fold in 2 tablespoons of chopped fresh cilantro. Turn off the heat and serve your spiced chickpeas hot. Enjoy!

Ingredients

• Chickpeas are rich in protein and fiber, they helps your digestion.
• Vegetable oil helps fry onions and spices, and it evenly distributes flavour.
• Onions add antioxidants and a bit of natural sweetness to the mix.
• Garlic bring bold flavor and offers health benefits with its natural compounds.
• Lemon juice gives a tangy kick that brighten up the overall taste.
• Cilantro gives a fresh herbal finish that nicely balance the spices.
• The mix of these ingredients creates a vibrant dish full of street food vibes.

Ingredient Quantities

• 2 cups cooked chickpeas (or one 15 oz can, drained and rinsed)
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (adjust for spice)
• Salt to taste
• Freshly ground black pepper, a pinch
• Juice of one lemon
• 2 tbsp chopped fresh cilantro

How to Make this

1. Heat the vegetable oil in a large skillet over medium heat.

2. Toss in the chopped onion and cook it until it gets a little soft, about 3-4 minutes.

3. Add the minced garlic and let it sizzle for about a minute till it smells good.

4. Stir in the cumin, coriander, turmeric, paprika and cayenne pepper and cook for another minute so the spices bloom.

5. Mix in the cooked chickpeas and make sure they get well coated with the spices.

6. Season the chickpeas with some salt and a pinch of freshly ground black pepper.

7. Pour the lemon juice over the chickpeas and give it a good stir.

8. Let everything cook together for another 5 minutes so all the flavours can meld.

9. Finally, fold in the chopped fresh cilantro, turn off the heat and your spiced chickpea street food is ready to serve. Enjoy!

Equipment Needed

1. A large skillet for cooking the chickpeas and spices
2. A stove or cooktop to heat the skillet
3. A cutting board for chopping the onion and garlic
4. A chef’s knife for chopping the ingredients
5. Measuring spoons and cups to accurately add spices and oil
6. A wooden spoon for stirring the ingredients
7. A citrus juicer (or a fork if you don’t have one) for squeezing the lemon juice

FAQ

Street Food Recipe Substitutions and Variations

• Instead of vegetable oil, you could use canola oil or even olive oil if you dont mind a slight flavor change
• If you dont have a medium onion, a red onion or even a couple of shallots can work fine
• Can’t find fresh garlic? Garlic powder is a good substitute – just use about 1/8 tsp per clove
• For ground cumin, you might try a pinch more caraway seeds since they bring a similar earthy note
• If you are out of fresh cilantro, chopped parsley is a fair alternative that still gives a herb-y kick

Pro Tips

1. One thing you can do is let your spices bloom in the oil before adding anything else. Toasting them gently releases more flavour and makes the dish taste way better.
2. Make sure you watch the garlic like a hawk. It cooks super quick and if it burns, it ruins the whole vibe of the meal.
3. If you using canned chickpeas, rinse them really well so that extra canned taste don’t sneak into your dish.
4. Lastly, once everything’s in the pan, give it a taste and adjust the lemon juice and salt as needed. Sometimes a little extra squeeze makes a huge difference.