This delicious, nutritious, high protein pulse is popular amongst vegetarians the world over and it's one of my favourite too. This particular dish is my take on a classic, Chatpata Choley, in other words spicy, sweet and sour chickpea's.
INGREDIENTS
1kg chickpeas cooked
2 small onions finely chopped
1tbsp crushed garlic
1tbsp crushed ginger
2-3 fresh green chillies finely chopped
1tsp cumin seeds
4tbsp sunflower oil/olive oil
1tsp garam masala
1tsp chilli powder
1tsp ground coriander
½ tsp ground cinnamon
½ tsp ground star aniseed
1tsp salt
1tsp sugar
1tbsp concentrated tamarind paste dissolved with 300ml water
1kg chickpeas cooked
2 small onions finely chopped
1tbsp crushed garlic
1tbsp crushed ginger
2-3 fresh green chillies finely chopped
1tsp cumin seeds
4tbsp sunflower oil/olive oil
1tsp garam masala
1tsp chilli powder
1tsp ground coriander
½ tsp ground cinnamon
½ tsp ground star aniseed
1tsp salt
1tsp sugar
1tbsp concentrated tamarind paste dissolved with 300ml water
Serves 4
In a large deep
frying pan heat up the oil on a medium heat, once hot throw in the cumin seeds
and allow too crackle for 15 seconds. Add the onions, garlic, ginger, chillies
and sauté for 10 minutes until onions softened. Add the chick peas and stir fry
for 3-4 minutes. Pour in the tamarind juice, sprinkle in the spices, lower heat
and simmer for 16-18 minutes, stirring occasionally until the tamarind juice
has evaporated.
Serve Hot.
