Description
A vegetarian twist on the classic South African Indian Bunny Chow, featuring spicy chickpea curry served in mini bread bowls.
Ingredients
Units
Scale
- 8 buns
- 1 cup chickpeas, washed & boiled
- 2 tomatoes, chopped
- 1 onion, sliced lengthwise
- 1 green chili, sliced lengthwise
- 3 cloves of garlic, crushed
- 1 tsp ginger, chopped
- 1 potato, boiled and diced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add 1 green chili, 1 teaspoon cumin seeds, 1 teaspoon chopped ginger, 3 crushed garlic cloves, and 1 sliced onion. Sauté on medium flame until the onions turn brown, about 8-10 minutes.
- Add 2 chopped tomatoes, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste. Stir well to combine.
- Cover the pan and cook on medium flame for 10-12 minutes until the tomatoes are soft and the oil starts to separate.
- Add 1 cup of boiled chickpeas and 1 boiled and diced potato to the pan. Mix well and cook for another 5-7 minutes, allowing the flavors to meld.
- Cut the tops off the buns and scoop out the centers to create a bowl.
- Spoon the hot chickpea curry into the bread bowls.
- Garnish with fresh chopped cilantro and serve immediately.
Notes
For a spicier version, increase the amount of red chili powder. You can prepare the chickpea curry a day in advance and store it in the refrigerator. Reheat before serving. Use fresh, soft buns for the best experience. Serve with a side of salad or pickles for added flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: South African
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 10 grams
- Carbohydrates: 55 grams
- Fiber: 8 grams
- Protein: 12 grams
- Cholesterol: 0 mg