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Remember when we gave away Arora Creations seasoning mixes? Well, I’ve discovered they’re not only easy to use, but different and versatile! And while I like making my own flavor combos, where on Earth would I find amchur or ajawaya? So I keep a few Arora packets on hand for that last minute “What do I make for dinner tonight?” Chhole means chickpeas!
2 servings as a main course, 4 if used as a side
| 1 organic red onion, sliced or diced (2 cups) | Optional mix-in proteins: |
| ¼ cup EVOO, coconut butter, ghee or butter | 1 cup toasted cashews |
| 1 package Punjabi chhole spice | 8 oz sliced steak or chicken |
| 1 can Eden organic garbanzo beans (15 oz) | 8 ounces large shrimp, scallops |
| 1 10-ounce package frozen Woodstock organic sliced shiitake mushrooms | shredded radicchio, optional
sliced scallions, optional |
I made this without any of the protein add-ins the first time, and we loved it just simple. But you may want to dress the dish up or modify for someone in your family who has to have meat – therefore the variations. It’s completely up to you!
In a large skillet, gently warm oil or butter you’ve chosen. Sauté onion about 3 minutes. Stir in spices until warm and aromatic, about a minute, add mostly-drained chickpeas and whole package of shiitake mushrooms. If you chose a mix-in, add that now. Then over high heat stir until everything is cooked (shrimp turn pink, etc.). Remove skillet from flame and stir in radicchio and scallions (optional, but I like the crunch and color). Serve alongside a spinach salad or steamed spinach or green beans. Nice with a side of yogurt. Good over a grain like basmati rice or quinoa too.