Green chickpea/ chana grows inside a small pod in small bushy shrubs. The chickpea pod is just like a pea pod but each pod has only one chickpea hence its a laborious process to remove the seed from the pod. In villages where these shrubs are grown, the entire shrub is thrown into a bonfire and then what remains is just ashes and roasted chickpea. In my childhood days, we grew these shrubs in our backyard and when they were ready, we enjoyed a bonfire on a winter evening, threw in some potatoes and had a meal of roasted chickpea and potatoes.
The yummy smell of the barbeque and the slight taste of char cannot exactly be replicated but still thats the only way I like to eat my fresh green chickpea – roasted. So I dry roasted some chickpeas in a pan without oil. I also threw in some corn and chopped tomatoes and coriander. Serve with a dash of lemon juice as a salad or evening snack.
Servings : 1
Prep : 5 min
Chickpeas – (peeled) ½ cup
Corn – ½ cup
Tomatoes – (chopped) 1/2 cup
Roast the chickpeas and corn for a couple of minutes.