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close up image of chickpea stir fry on a wok

Chickpea Stir-Fry Recipe

This quick Sri Lankan chickpea stir-fry transforms a simple can of chickpeas into a flavorful side dish using curry leaves, spices, onions, and optional Maldive fish. Ready in just 15 minutes, it's perfect as a healthy snack, side dish, or protein-rich addition to any meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: Sri Lankan
Calories: 175
Ingredients Method

Ingredients
  

  • 1 tbsp Cooking oil
  • 1 sprig Curry leaves
  • 1 tsp Mustard seeds
  • 1 Sundried red chili pepper
  • 1/2 medium Onion diced
  • 1 small Pandan leaves
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Black pepper powder
  • 1/2 tsp Curry powder
  • 1/2 tsp Kashmir chili powder
  • 1 tsp Salt as need
  • 1/2 Lime juice
  • Cilantro chopped
  • 1/2 tbsp Maldives fish optional
  • 1 can Chickpea drained and rinsed

Method
 

  1. Heat the oil in a frying pan over medium heat. Add the mustard seeds and let them pop.
  2. Add the dried red chili and curry leaves and cook for about 30 seconds until fragrant.
  3. Stir in the diced onion and cook for 2 to 3 minutes until softened. Add the pandan leaf and sliced green chili.
  4. Sprinkle in the turmeric, black pepper, curry powder, and chili powder if using.
  5. Stir everything together for about 30 seconds so the spices become aromatic.
  6. Add the drained chickpeas and Maldive fish flakes if using. Mix well until the chickpeas are evenly coated with the spices.
  7. Cook for 4 to 5 minutes, stirring occasionally. Season with salt to taste. Remove from the heat and stir in the lime juice. Finish with fresh cilantro and serve warm.