Chana Chinese Bhel (Chickpeas)

                                                                    

Ingredients- 

1 cup Chickpeas soaked overnight   

1/2 cup cornflour ( gluten-free is fine too)
3-4 cloves garlic
1-inch ginger 
1 medium red onion 
1 green bell pepper 
1 red bell pepper 
few stalks of green onions
2 teaspoon cooking oil
2 teaspoon schezwan sauce 
2 teaspoon soy sauce 
2 teaspoon vinegar 
2 teaspoon siracha/ chilli paste/sauce 
salt and pepper as per requirement/taste 

Method- 

1. Boil the chickpeas with 1 teaspoon salt, in an open pot or pressure cooker/instant pot for 2-3 whistles unitl they are cooked and soft. 
2. Strain
3. Toss the chickpeas with the cornflour until all are well coated with the flour.  Heat oil to a high temperature to fry the tossed chickpea and fry until they turn brown and crispy.  Reduce heat to medium if the oil is too hot.  Strain from oil and set aside to cool on a paper towel. 
4.  Chop all vegetables separately 
5. In a wok/deep bottom vessel heat 3-4 teaspoon oil
6. Add garlic and ginger and let it cook for a minute
7. Add chopped onion and let it fry for a few minutes as it changes translucent 
8. Add the bell peppers (Both) fry for a minute 
9. Add all the above sauces and mix well. Let it cook for 1-2 minutes
10.  Add the cool tossed chickpeas 
11. Mix well and garnish with spring onions. 
12. Serve as is or with white rice. 

    Don’t forget to tell me how it turned out.