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soya chunks and split chickpea recipe

Soya Chunks and Split Chickpea Recipe

Soya chunks fried golden with salt and chili, then combined with split chickpeas in a spiced onion and tomato base and pressure cooked for 3 whistles. It works as a flatbread filling, a snack with raw vegetables on top, or a side with rice.
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Prep Time 10 minutes
Cook Time 35 minutes
30 minutes
Total Time 45 minutes
Servings: 5 Servings
Course: Main Course
Cuisine: Indian
Calories: 590
Ingredients Method Notes

Ingredients
  

For the Soya Chunks
  • 50 g soya chunks
  • 1/2 tsp red chili powder
  • 1/2 tsp salt
  • A splash of oil for frying
For the Main Dish
  • 200 g split chickpeas soaked for 30 minutes and drained
  • 80 g oil
  • 1 tsp cumin seeds
  • 2 small onions sliced
  • 2 small tomatoes chopped
  • 4 to 5 green chilies sliced
  • 1 tsp red chili powder
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 glass water around 250ml

Method
 

Soak and Fry the Soya Chunks:
  1. Put soya chunks in a bowl, cover with water, and soak for 10 to 15 minutes.
  2. Remove in small handfuls and squeeze each one hard until no water remains. Squeeze two to three times per handful.
  3. Heat a splash of oil in a pan on medium heat. Add squeezed soya chunks and sprinkle with salt and red chili powder.
  4. Stir to coat, then fry on medium heat, stirring occasionally, until lightly golden. Watch closely once they start to color as they darken fast.
Soak the Split Chickpeas:
  1. Put split chickpeas in a bowl, cover with water, and soak for 30 minutes. Start this at the same time as the soya chunks so both finish together.
  2. Drain just before adding to the pot.
Fry the Onions, Tomatoes, and Spices:
  1. Heat 80g oil in the pressure cooker base or a pan on medium flame. Add cumin seeds and let them crackle.
  2. Add sliced onions and fry until they start to color.
  3. Add chopped tomatoes and sliced green chilies. Fry together until the tomatoes break down into the onion mixture.
  4. Add red chili powder, coriander powder, and turmeric. Roast on medium heat until oil separates and pools at the sides of the pan.
Pressure Cook for 3 Whistles:
  1. Add fried soya chunks and drained split chickpeas to the spiced base.
  2. Pour in 250ml water, add salt, and stir everything together.
  3. Close the lid and cook on medium heat for 3 whistles. Let pressure release naturally before opening.
  4. When opened, there should be no liquid at the bottom, only a thick spice coating on the chickpeas and soya chunks. If liquid remains, put back on low heat uncovered for a few minutes to reduce.

Notes

Squeeze the soya chunks completely dry before frying, any water left inside means they steam instead of fry and will never get any color.