Punjabi Spiced Chickpea Recipe

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‘Typical of north-west frontier cuisine, this is a wonderful dish to serve with grilled or barbecued meat.’, says Christine Manfield in her book Tasting India. ‘I sometimes serve it with roasted chicken that I have rubbed with similar spices to complement the chickpeas. I use dried chickpeas from Indian suppliers as they are smaller and slightly darker than some other varieties.’


2 tbsp vegetable oil
12 curry leaves
2 tsp ground cumin
1 onion, diced finely
6 cloves garlic, minced
2 tsp minced ginger
2 small green chillies, sliced
2 ripe tomatoes, peeled and diced
100g thick plain yoghurt
300g cooked chickpeas, drained
1 tsps chat masala
2 tsps salt
1 tsps lemon juice
3 tbsps pomegranate seeds
2 tbsps chopped coriander leaves


1. Heat oil in a heavy-based frying pan and fry the curry leaves and cumin for 30 seconds over a medium heat until fragrant. Add the onion, garlic, ginger and chilli and fry gently until starting to colour. Stir in the tomato and any juice and bring to simmering point. Add the yoghurt and chickpeas and cook for four to five minutes until heated through. Remove from the heat and stir in the chat masala, salt, lemon juice and pomegranate seeds. Taste and adjust the seasoning if necessary. Sprinkle with the fresh coriander to serve.






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