Channa Masala (Hot Spiced Chickpeas)
Method
Serves 2 as a main dish.
The amchoor, with its fresh zesty flavour, adds a tangy twist to vegetable curries and salads.
1. Pour the oil in a medium-sized pan set over a high heat. When the oil starts to sizzle, add the onion and the cumin seeds. Fry for about 5 minutes, until the onions soften and turn translucent. Stir in the ginger and garlic pastes and fry for another few minutes until the mixture begins to brown.
2. Now add the coriander powder, cumin powder and chilli powder - stirring until the pungent aromas of the raw spices begin to mellow - then pour in half a mug of hot water. Let the bubbling mixture cook until the water has
evaporated.
3. Add the chopped tomatoes and stir-fry for about 2 minutes, until they melt away into the rest of the mixture. Lower the heat to medium and simmer for a further 5 minutes until it really starts to thicken. When this happens, tip in the chickpeas, giving them a good stir, and add the garam masala and another half a mug of hot water. Continue to simmer gently until the oil begins to reappear on the surface and all the water has been absorbed. Season with salt to taste.
4. To serve, spoon into dishes and garnish with a sprinkling of amchoor and chopped coriander. Serve with warm naan topped with a knob of butter.
Ingredients
1 large onion, peeled and finely chopped
2 large tomatoes, skinned and cut into small pieces
2 tablespoons olive oil
1 teaspoon cumin seeds
1 tablespoon garlic paste
1 tablespoon ginger paste
4 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chilli powder (mild or hot, according to
preference)
2x 400ml cans of chickpeas, rinsed and drained OR 250 dried chickpeas, soaked overnight and cooked.
1 teaspoon garam masala
1 teaspoon amchoor (dried mango powder)
25g fresh coriander, washed and roughly chopped
Sea salt
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WELL DONE TEAM CFM!! Another great Christmas delivery, bang on time and including the fish - how do you do it in all this weather? Hope you didn’t have to…
Rachel Thompson, Mawnan Smith -
