Tuesday, May 27, 2014

Stir-Fried Chayote Squash & Chickpeas

This recipe was inspired by one on Facebook with a few modifications. The original recipe used green papaya and kala chana. Neither are available readily, so I used chayote squash and chickpeas/garbanzo beans. It's a very simple stir-fry using very few ingredients and is quick and easy to make.

4 chayote squash, peeled and cubed
1 (14 oz.) can of garbanzo beans (chickpeas), rinsed and drained
8 cloves garlic, minced
1 Tbsp. ginger paste
3 dried red chilies
4 Tbsp. vegetable oil
1 Tbsp. cilantro, chopped
1 tsp. mustard oil
salt to taste

  1. Heat oil over high heat and fry dried red chilies until lightly browned.
  2. Remove chilies from pan and set aside.
  3. In same pan and oil, fry garlic until lightly browned, add ginger paste and stir-fry until oil resurfaces.
  4. Add squash, mix well, cover and simmer until squash is tender.
  5. Add chickpeas and return chilies to pan, stir well and simmer for 5 minutes.
  6. Remove from heat, sprinkle mustard oil over squash & garnish with cilantro.
Serve with steamed Basmati rice, chapatis or naan.

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