Beetroot and Chickpea Stir Fry is a nutritious, healthy South Indian side dish recipe prepared with simple ingredients like beets, cooked or canned chickpeas, and spices full of vitamins and protein. You can serve this curry as a salad bowl as well.
We love any dish made with beetroot. I often make beetroot poriyal, beetroot kurma, and beetroot chickpea stir-fry as side dishes at home. I often pair them with chapati, rice, and rasam.
Today, I am sharing a protein-rich beetroot chickpea stir fry. You can either use canned or cooked chickpeas. It takes less than 20 minutes to prepare.
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How to Make Beetroot Chickpea Stir Fry
Wash and soak kabuli chana (chickpeas) for 6-8 hours. Cook kabuli chana in a pressure cooker for 4-5 whistles, or until soft. Drain excess water and keep it aside. You can also cook chickpeas in the Instant Pot.
Heat oil in a pan and add jeera (cumin) seeds. Let the jeera seeds crackle.
Add curry leaves and ginger, and sauté for 30 seconds, until the raw smell of the ginger has disappeared.
Then add the onion and saute for 2 minutes till they turn light brown.
Then add grated beetroot, red chili powder, and turmeric powder. Mix well and cook for another 2 minutes, until the beetroot is soft.
Add the cooked chickpeas, garam masala, salt, and give a quick stir. Cover and cook for the next 3-4 minutes over a low flame with the lid on.
Add lemon juice, garnish with cilantro (coriander) leaves, and mix well.
Serve Indian Style beetroot and chickpea stir fry along with steamed rice or any bread.
What to Serve with Beetroot Chickpea Stir Fry?
Serve the beetroot chickpea stir fry recipe with plain paratha, steamed sona masoori rice, or quinoa. You can also eat it as a salad.
Variations
- You can use chopped beets instead of grated beetroot in this recipe. Cooking grated beetroot faster than chopped beets.
- You can also add 1 tablespoon of fresh, shredded coconut.
More Stir-Fry Recipes
Beetroot and Chickpea Stir Fry
Ingredients
- 1 cup beetroot grated
- 1 cup cooked chickpeas (garbanzo beans)
- 1 small onion finely chopped
- 1 teaspoon ginger minched
- ½ teaspoon cumin (jeera) seeds
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- juice of half lime
- 1 tablespoon coriander leaves
- 1 stalk curry leaves
- salt to taste
- 2 teaspoons oil
Instructions
- Wash and soak Kabuli Chana (chickpeas) for 6-8 hours. Cook kabuli chana/ chickpea in a pressure cooker for 4-5 whistles till soft and properly cooked. Drain excess water and keep it aside.
- Heat oil in a pan and add jeera (cumin) seeds. Let jeera seeds to crackle.
- Add curry leaves and ginger, and sauté for 30 seconds, until the raw smell of the ginger has disappeared.
- Then add onion and saute for 2 minutes till they turn light brown.
- Then add grated beetroot, red chili powder, and turmeric powder. Mix well and cook for another 2 minutes till beetroot turn soft.
- Add the cooked chickpeas, garam masala powder, salt, and give a quick stir. Cover and cook for the next 3-4 minutes over low flame with the lid on.
- Add lemon juice, garnish with cilantro (coriander) leaves and mix well.
- Serve beetroot & chickpea curry along with steamed rice or any bread.
Notes
Variations
-
- You can use chopped beets instead of grated beetroot in this recipe. Cooking grated beetroot faster than chopped beets.
- You can also add a tablespoon of fresh shredded coconut.
Nutrition
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Luke
I'd never tried curried beetroot before but I made this last night and wow! Absolutely delicious. A brilliant recipe that I'll certainly be making again. Thank you!
bhavana
I am so glad you liked it Luke..Thanks for your feedback.