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Sri Lankan tempered chickpeas breakfast bowl(vegan and vegetarian)

Make this Sri Lankan tempered chickpea breakfast bowl for a healthy high vegetarian protein meal in the morning.

Chickpeas or kadalaas we call in Sinhalese, is such a versatile pantry essential, you need to stock up on at all times.

This easy chickpea recipe is also vegan, vegetarian, gluten-free, dairy-free, and uses only 5-6 ingredients you can easily find in your pantry.

If you have any leftover chickpeas after Breakfast, you can easily snack on it as you go around doing your household activities.

A delicious, healthy high protein Sri Lankan chickpea breakfast. use canned or cooked chickpeas(garbanzo beans)to make a breakfast bowl. #chickpea #vegan #vegetarian #srilankan #dry #garbanzo #snack

Other ways to use Sri Lankan tempered chickpeas.

Though we make these chickpea stir-fry for breakfast, there are so many tiny tweaks you can make to it.

Once boiled, they have a slightly pleasant grainy texture and a nutty taste that can be addictive which is why it’s a favorite with us.

Especially if a few dry red chilies and coconut shavings are added to the mix.

Serve the spicy chickpea recipe as a bite or appetizer at small gatherings or when friends drop by unannounced leaving you with no time to make an elaborate appetizer.

Extra heat and scraped coconut or shaving go well with these tempered chickpeas so make sure to add them as per your need before serving.

A delicious, healthy high protein Sri Lankan chickpea breakfast. use canned or cooked chickpeas(garbanzo beans)to make a breakfast bowl. #chickpea #vegan #vegetarian #srilankan #dry #garbanzo #snack

Feeding kids chickpeas for breakfast.

They are a great source of plant-based protein for kids as well.

Like the Mung bean breakfast bowl, it’s going to be a hard sell with the kids but I promise it won’t be as bad as the green gram.

My favorite term to throw around with healthy food like this is,”super food!”.

Something about the word, “super”, seems to do wonders to their appetite, maybe it’s the red cape they imagine themselves wearing……..(just kidding).

Save the recipe to your favorite Pinterest board!

A delicious, healthy high protein Sri Lankan chickpea breakfast. use canned or cooked chickpeas(garbanzo beans)to make a breakfast bowl. #chickpea #vegan #vegetarian #srilankan #dry #garbanzo #snack

More chickepea recipes!

Chickpea and potato curry.

Chickpea, pumpkin and mushroom curry.

Sri Lankan chickpea curry.

RECIPE DIFFICULTY -EASY

How to make a vegan, vegetarian chickpeas breakfast bowl.

Notes- It’s important to soak the chickpeas overnight before you cook them or they’ll take longer to cook and still have an unpleasant raw texture.

Serves 6

Ingredients

2 cups of Chickpeas(soaked overnight) or use canned chickpeas if it’s easier.

3 Tablespoon of Oil

A sprig of curry Leaves(substitute with 2 bay leaves)

1 large Onion Sliced fine

1/2 teaspoon of Mustard seeds

2 teaspoon of red chilli flecks( reduce or add more if needed)

3 Dried red chillies(optional)

1/2 teaspoon Salt to taste

Method

Soak the chickpeas overnight, if you are in a rush to make these use canned chickpeas so that you save time as well.

How to cook the chickpeas.

  • If you are cooking the chickpeas over a stove top cook for 30-45 minutes.
  • If you use a pressure cooker, the chickpeas should be done by the third whistle.

Once cooked, drain all excess water and set aside.

How to make the quick chickpea stir fry for breakfast.

Place a pan on medium heat and pour in the oil.

Add the curry leaves to the oil(3 tbsp), let them sizzle for 15 seconds.

Add the sliced onion(1 large)cook over medium heat until they turn soft.

Reduce heat to low and add the mustard seeds(1/2 tsp).

Constantly move the ingredients around and then add the red chilli flakes Onions turn golden, then include the Mustard seed(1 tsp)

keep stirring while adding the red chilli flakes(2 tsp) and the dried red chillies(3). 

Add the cooked chickpeas(2 cups) and salt to taste.

Combine the ingredients and remove from heat and serve while the tempered chickpeas are still warm.

You can serve with a few tablespoons of freshly scraped coconut.

Yield: jehan yusoof

Sri Lankan tempered chickpeas breakfast bowl(vegan and vegetarian)

A delicious, healthy high protein Sri Lankan chickpea breakfast. use canned or cooked chickpeas(garbanzo beans)to make a breakfast bowl. #chickpea #vegan #vegetarian #srilankan #dry #garbanzo #snack

Just make sure to serve the chickpea bowl with a few toasted coconut

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 1 day
Total Time 1 day 30 minutes

Ingredients

  • 2 cups of Chickpeas(soaked overnight) or use canned chickpeas if it’s easier
  • 3 Tablespoon of Oil
  • A sprig of curry leaves(substitute with 2 bay leaves)
  • 1 large Onion sliced fine
  • 1/2 teaspoon of Mustard seeds
  • 2 teaspoon of red chilli flecks( reduce or add more if needed)
  • 3 Dried red chillies(optional)
  • 1/2 teaspoon Salt to taste

Instructions

Soak the chickpeas overnight, if you are in a rush to make these use canned chickpeas so that you save time as well.

How to cook the chickpeas.

If you are cooking the chickpeas over a stove top cook for 30-45 minutes.

If you use a pressure cooker, the chickpeas should be done by the third whistle.

Once cooked, drain all excess water and set aside.

How to make the quick chickpea stir fry for breakfast.

Place a pan on medium heat and pour in the oil.

Add the curry leaves to the oil(3 tbsp), let them sizzle for 15 seconds.

Add the sliced onion(1 large)cook over medium heat until they turn soft.

Reduce heat to low and add the mustard seeds(1/2 tsp).

Constantly move the ingredients around and then add the red chilli flakes Onions turn golden, then include the Mustard seed(1 tsp)

keep stirring while adding the red chilli flakes(2 tsp) and the dried red chillies(3). 

Add the cooked chickpeas(2 cups) and salt to taste.

Combine the ingredients and remove from heat and serve while the tempered chickpeas are still warm.

You can serve with a few tablespoons of freshly scraped coconut.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 191Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 384mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 6g

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