Schzewan Chickpeas Rice

Am an ardent fan of Indo Chinese recipes, whenever i get a chance to cook them, i dont hesitate a second to prepare them from scratch. One among the favourite Indo chinese dishes is schzewan fried rice. I do fried rice often but my today's recipe is completely a different one. Instead of usual vegetables, i tried my hands with chickpeas and trust me this nutritious schzewan rice came out simply awesome and everyone enjoyed thoroughly this dish. None at home missed the meat or egg in this rice. When served along with gobi fry, this schzewan chickpeas rice makes an excellent weekend dinner or lunch.

Originating from the Sichuan province of China, Schezwan cuisine is well known for its flavours, basically their dishes are prepared with ingredients like garlic and chillies. Although the original recipe uses special Sichuan peppers that have a lemony taste, my schzewan sauce is prepared using red chillies, vinegar and garlic, and it tastes quite authentic. For those who love the lip-smacking fieriness of Schezwan cuisine, here is a quick and easy Schezwan chickpeas Rice. If you dont have time to make your schezwan sauce, just stick with the store bought ones. This alluring chickpeas rice goes to this week's blogging marathon as am running Weekend dinner ideas as theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

2cups Cooked rice
1cups Cooked chickpeas
1no Onion (chopped)
2tsp Homemade Red chilly paste
1tbsp Soya sauce
1tsp Vinegar
Oil

Heat enough oil, add in the chopped onions and saute until they turns transculent.

Add the red chilly paste, cooked chickpeas, soya sauce, cook for few minutes until the raw smell goes on.

Add in the vinegar, cook for few seconds.

Finally add the cooked rice and toss everything gently until everything gets well mixed.

Serve hot with fryums or fritters.