Ingredients:
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 2 cups mixed vegetables (like bell peppers, carrots, green beans, cauliflower florets)
- 2 tsp sweet & savory Ginger Achaar (tamarind & jaggery based)
- 1 tbsp oil (mustard or neutral oil)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- Salt to taste
- Fresh cilantro or mint for garnish
- Lemon wedges for serving
Instructions:
- Prep: Heat oil in a large pan or wok on medium heat. Add mustard seeds and wait for them to pop.
- Sauté aromatics: Add sliced onions and garlic, cook until soft and fragrant for 30 seconds.
- Cook veggies: Toss in the mixed vegetables and stir-fry until tender but still crisp, about 5-7 minutes.
- Add chickpeas: Mix in the chickpeas and cook for 2 minutes to warm through.
- Add achaar: Stir in the Ginger achaar, coating all the veggies and chickpeas well. Cook for another 2-3 minutes so the flavors meld together.
- Finish: Adjust salt to taste, garnish with fresh cilantro or mint, and serve with lemon wedges on the side.
This pairs wonderfully with plain rice, quinoa, or even wrapped in a flatbread for a quick meal.