Ingredients:


1 1/2 cups yard long beans, cut into 1" long pieces

1 1/2 cups boiled and drained chickpeas

1 1/2 tsp coconut oil (or oil of choice)

1/4 tsp turmeric powder

1/2 tsp chilli powder

a pinch asafetida powder

a sprig of curry leaves (optional)

salt to taste



Method:


Heat the oil in a pan. Add the asafetida powder and the yard long beans and stir fry, over medium to high heat, till the beans are almost done. This should take about 5 to 10 minutes.
Now add the chickpeas, curry leaves, turmeric and chilli powders and the salt. Stir well, turn the heat down to medium, add a splash of water and allow to cook for another 3 to 5 minutes till no water remains.

Take the pan off the heat, and remove the stir-fried vegetable-chickpes to a serving bowl. Serve warm as a side alongside rice.
This recipe should serve 3 to 4 people.