I discussed following a high protein diet for the last few weeks and in continuation to the same I decided to blog about this Spicy & Tangy Chickpeas recipe.

Again this is a quick dish I make for office lunches with chapattis. It comes together quickly in 15 minutes and sees me out of the door with a brown bag in hand.

Living in Dubai, opting for take aways and ordering in food regularly at work is often the easy way out. But even if you spend a minimum of AED 20 on lunch everyday, the amount can dig up a hole in your pockets by month end. I rather treat myself to a new cookbook or a massage from the money saved by carrying lunch.

It’s a habit I try to keep at and constantly look of recipes which do not see me in kitchen for long on work day mornings.

In this recipe, I have substituted the chaat masala with sumac powder and I can say that I am not going back. This was a good call.

Sumac is a popular spice used in Middle Eastern cooking. A few spices which I discovered after coming to Dubai and which fascinated me were Zaatar, Sumac and Dried Loomi powder while strolling in the spice souks of Global Village and Union Co-op shelves.

Sumac is a good source of Vitamin C, Omega 3 fatty acids and is an antioxidant. It has a very subtle lemony and tart flavour and I love sprinkling it to on my salads, hummus and chaats.

Serves : 4
Cooking Time : 15 minutes

Ingredients
1 can chickpeas
2 medium sized onions finely chopped
2 medium sized tomatoes finely chopped
1/2 tsp red chilly powder
1stick cinnamon
2 star anise
1 green chilly finely chopped (You can add 2 if you can handle the spice)
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp tomato paste (optional)
3 tsp canola oil
1 1/4 tsp sumac powder
1 tsp coriander powder
1 tsp cumin seeds
Salt to taste
A handful of finely chopped coriander leaves

In a wok, heat oil and add cumin seeds. Once they sizzle, add green chillies and ginger garlic paste.

Let it cook for a minute and add onions.

Add tomatoes once onions have browned. Cook tomatoes with the dry spices until they leave a ring of oil on the sides of the wok.

Add salt to taste and drained and rinsed chickpeas and sauté them with the mixture well.

Cook for a few minutes, take off heat and garnish some freshly chopped coriander leaves and slit green chillies.

Until next time let me know you quick fix recipes!