• 4servings
  • 60minutes

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Nutrition Info . . .

VitaminsA, B3, C, E, P
MineralsFluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 g dried chickpeas

  2. pinch bicarbonate of soda

  3. 4 tsp ghee

  4. 6 brown black cardamom , available from Indian shops

  5. 2 cinnamon sticks

  6. 4 cloves

  7. 4 cm ginger , roughly chopped

  8. 2 Assam tea bags

  9. 1 large handkerchief-sized piece of muslin

  10. 2 tbsp ghee

  11. 3/4 tsp cumin seeds

  12. 2 onions , diced

  13. 8 cloves garlic , chopped

  14. 1 tsp ground coriander

  15. 1/2 tsp turmeric

  16. 1 1/2 tsp Kashmiri chilli powder , available from Indian shops

  17. 250 g tomatoes , chopped

  18. 1 tsp dried fenugreek leaves , (kasoori methi), available from Indian shops

  19. 2 tsp pomegranate powder , (anardaana), available from Indian shops

  20. 1 black cardamom , seeds removed and crushed

  21. 1/2 tsp dried mango powder , available from Indian shops

  22. 1 lime , juice only

  23. 3 cm ginger , cut into matchstick strips

  24. 2 tomatoes , cut into wedges

  25. 1 onion , cut into thin rings

  26. 2 green chillies , slit, seeds removed

  27. 2 limes , cut into wedges

Instructions Jump to Ingredients ↑

  1. Tip the chickpeas in to a large pan, cover with cold water, add the soda, and leave to soak for an hour. Bring to a boil and cook for 2 minutes. Cover with a lid and set aside for a further hour.

  2. Drain the chickpeas, discard the cooking water, and return the chickpeas to the pan. Cover with a litre of fresh water and bring to a boil. Turn down the heat to a simmer, skim off any impurities from the surface, and stir the ghee. Leave on one side while you make the bundle of spices.

  3. For the spice bundle: put the cardamom, cinnamon, cloves, ginger and tea bags in the centre of the muslin cloth. Make a bundle of spices and secure with string. Add this pouch to the chickpeas and simmer until the chickpeas are tender but still keep their shape. Add more water if they dry out as they cook. Discard the muslin spice bag once the chickpeas are tender, 4. For the masala: heat the ghee in a karahi or wok, toss in the cumin seeds and swirl them around for a few seconds. Stir in the onions and chopped garlic, followed by the ground coriander, turmeric and chilli powder.

  4. Stir in the tomatoes and fry until they cook down and darken in colour - about 10 minutes. Add a dash of water if it begins to catch on the bottom of the pan.

  5. Crush the fenugreek leaves with your fingers and add them to the tomato masala along with the ground cardamom seeds, pomegranate powder and mango powder.

  6. Tip in the cooked chickpeas, add lime juice to sharpen, and add the shredded ginger. Simmer for another 10-15 minutes to meld all the flavours together - you may need to add a dash more water to moisten.

  7. Scatter with tomato wedges, onion rings, slit chillies, and lemon wedges and serve with Indian breads.

  8. About Marut Sikka Marut Sikka is a restaurateur and food writer whose interest lies in the finer nuances of Indian food. Marut has launched 27 Indian restaurants in his career, each with a unique focus. He is the author of "Indian Flavours", "Kama Bhog - Foods of Love", and is soon to release "A Culinary Journey through India's Seasons".


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