Chickpea masala recipe (chana masala)

Drain chickpeas and place in a large saucepan with 800ml water, ½ tsp black salt, the tea bag, bicarbonate of soda and 1 tsp salt. Bring to the boil then reduce the heat to low and simmer, covered, for 30 minutes or until chickpeas are tender. Drain, discard the tea bag and cooking liquid and return chickpeas to the pan. Set aside and keep warm.

Meanwhile, heat a small frying pan over low heat. Add coriander, cumin and garam masala, and cook, stirring, for 2 minutes or until fragrant. Add ginger and cook for a further minute. Remove from heat.

Place tamarind and 125ml water in a small saucepan over high heat. Break up tamarind with the back of a spoon and bring to the boil. Reduce heat to low and cook for 5 minutes or until tamarind is softened. Strain through a fine sieve, pressing to extract as much liquid as possible. Discard solids and add tamarind liquid to chickpeas with toasted spices and remaining ½ tsp black salt.

Scatter over green chillies and coriander leaves and serve hot or at room temperature with rice and roti.

* Indian black salt is actually pink-mauve in colour. It is available ground or as large crystals, from Indian food shops. It has a high sulphur content with an aroma that is reminiscent of hard-boiled eggs.

* Tamarind, sold as blocks at Asian food shops or selected supermarkets, gives a sour element to dishes and is used extensively in Asian cooking. The closest substitute is lemon juice or vinegar.

As seen in Feast magazine, Issue 7, pg50.

Photography by Alan Benson.