Macaroni seemed to be on the menu, but I really wanted to something different with it - something spicy, something tangy, something really really savoury. So while I set it on the boil, I started gathering all that I was craving for - chickpeas, chillies, lemon, onion, curry leaves. Confused?? Check out the delicious chaat below!!
2 cups macaroni
1 can chickpeas, drained
1 medium onion, chopped fine
2 green chillies, minced
6-8 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Salt to taste
1 tbsp olive oil
- Cook the macaroni as per packet instructions in plenty of water and a teaspoon of salt. Drain and set aside.
- In a large heavy bottomed saucepan, heat the olive oil. Reduce the heat to medium, and add the mustard seeds. When they begin to pop, add the cumin.
- Next add the chillies and curry leaves. Fry for 30 seconds, then add the onions. Fry them until they are transparent.
- Drain the chickpeas and add them to the fried onions. Cover and cook for 5-7 minutes.
- Next add the macaroni and salt to taste, blend into the prepared mix, cover and cook for 2 minutes.
- Turn off the heat, squeeze the lemon into the chaat, mix well. Serve immediately.
This mouth-watering chaat goes out to Presto Pasta Nights hosted this week by Ruth at Once Upon a Feast. It also goes to My Legume Love Affair - 3rd Helping, a event conceived by Susan of The Well-Seasoned Cook , and hosted this month by Lucy of Nourish Me.
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