Kabli Channa (Spiced Chick Peas)
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Kabli Channa (Spiced Chick Peas)
Yield: 4 servings
-
225
g / 8 oz dried chick peas
- 1-¼
- 1
- 2
- 1
- 1
-
4
cloves
- 2
-
1
1" piece root ginger, peeled & chopped
-
2
green chillies, finely chopped
- 2
-
5
oz tomatoes, chopped (canned OK)
- 1
-
1
tbsp chopped fresh coriander leaves
Note: recipe doubles nicely and fits nicely in pans, better use of cooking time
The night before:
Wash the chick peas and soak in the water overnight.
Day of Meal:
Add the salt and simmer until tender, 10–15 mins. Drain, reserving the water, and set aside.
Heat the oil in a pan, add the onion and fry until golden. Add the cinnamon and cloves and fry for a few seconds, then add the garlic, ginger, chillies and ground coriander and fry for 5 minutes. Add the tomatores and fry until most of the liquid has evaporated.
Add the cooked chick peas and cook gently for 5 minutes, then add teh reserved water and simmer for 20–25 minutes. Add the garam masala and stire well. Sprinkle with the chopped coriander and serve at once.
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