Chickpeas with Chili Garlic Vinegar and Crispy Potato Strips Recipe

Heat a pan over medium heat and add the oil. Check the oil's temperature; it's ready when the mustard seeds sizzle. Add mustard and cumin seeds, cook for 10-30 seconds.

Reduce the heat, add onion, ginger, garlic, and green chilies. Sprinkle with a little salt and black pepper, cook for about 3 minutes. Then add water and chickpeas, cover and cook for 10 minutes.

Add Kashmiri red chili powder and white vinegar, stir. Let it sit covered for a few minutes. Adjust the taste and garnish with cilantro.

Slice the potatoes thinly, soak in cold water. Drain and pat dry with paper towels. Mix with oil, salt, black pepper, and cornstarch.

Fry the potatoes in an air fryer at 370°F (188°C) for 8 minutes, stir and fry for another 4 minutes. Bake in the oven at 375°F (191°C) for 15 minutes, stir and bake for another 8-10 minutes.

Prepare a bowl with greens and chickpeas, top with plenty of chickpeas, potato chips, cilantro, and lemon juice. Add scrambled tofu on top.

For papadum nachos, cook papadums until crispy. Garnish with chickpeas, chopped onion, tomatoes, cilantro, and lemon juice.

For smashed tacos, slightly mash the chickpeas, add to tortillas. Fold and close, brush with oil and fry in a pan or bake in the oven.

For stuffed pita, heat a pita, open the pocket and spread with scrambled tofu or hummus. Fill with lettuce, chickpeas, and potatoes.

For chili cheese fries, place potato chips on a plate, add chickpeas and tofu.