Chickpea curry is ideal to enjoy alongside rice, bread or as part of Indian street food dishes. This spice blend will make your chickpeas sing - a must for any kitchen cupboard.
Spice Blend for Chana Masala
You’ll Need: 200g chickpeas, 120g chopped red onions, 120g chopped tomatoes, 50g cooking oil, 1/2 teaspoon baking powder, salt, 20g Chana Masala, 800ml water.
Recipe for Chana Masala: Soak the chickpeas overnight in plenty of water. When ready, strain the chickpeas and set aside. In a pan, heat the oil and add the red onions until golden brown. Then, add the chopped tomatoes and stir. Next add the Chana Masala, chickpeas and salt and stir for a further 5 minutes before adding the water. Mix in the baking soda and bring to boil and cover. Simmer for 40 minutes on low heat or alternatively, pressure cook for 20 minutes with 400ml of water and another 1/2 teaspoon of baking powder. Garnish with coriander and serve.
Ingredients: Coriander, Salt, Dry Mango, Pomegranate Seeds, Red Chilli, Cumin, Muskmelon, Black Pepper, Black Salt, Fenugreek Leaves, Cloves, Mint Leaves, Nutmeg, Dry Ginger, Cinnamon, Cardamom Seeds, Caraway, Mace, Green Cardamom.
Allergen Advice: May contain traces of Mustard.