Green beans with black chickpeas recipe

Rinse chickpeas under running water. Place in a saucepan with 1L water and bring to the boil. Reduce heat to low and simmer for 1½ hours or until tender. Drain, reserving 2 tbs cooking liquid.

Heat a small frying pan over low heat and cook fennel seeds and cardamom pods for 2 minutes or until fragrant. Remove from heat and set aside.

Bring a saucepan of salted water to the boil. Add beans and cook for 3 minutes or until just tender.

Heat oil in a large frying pan over medium heat. Add cumin seeds, ginger and garlic, and cook for 2 minutes or until fragrant and garlic starts to soften. Add chickpeas, beans and reserved cooking liquid, and stir until combined. Stir in toasted spices, turmeric, chilli, paprika, garam masala and tomatoes, cover, and cook, stirring occasionally, for 8 minutes or until the tomatoes are softened and the liquid has evaporated. Season with salt and pepper, and serve.

* Kala chana, also called black chickpeas, are actually brown. They are well suited to curries because they have a slightly stronger flavour than regular chickpeas. Available from Indian food shops or spice shops.

DRINK 2010 Laurance Rosé

Photography by Rob Frith.