The humble chickpea can provide the most satisfying of meals if it is mixed with a little magic, and in this case spices. The final note of adding chaat masala raises the game of this dish into one bursting with flavour that is both salty and sour. For those who have not come across chaat masala before it’s a spice mix that is commonly used in India, Pakistan and Bangladesh and normally includes many of the following: mango powder, black salt, asafoetida, pomegranate seeds, nutmeg, mint leaf, chilli powder, black pepper, salt, cumin, coriander and dried ginger. You can pick up sachet’s or packets at your local Asian grocers or any of the large supermarkets. If you are feeling really adventurous you could make your own. Have a look at this lovely lady showing you how to do so .
Like many of the dishes on my blog this is very straightforward, filling, nutritious, tasty and kind on the wallet. My eldest daughter loves it (she just avoids swallowing the green chillies that I simply cut in half so are easy to spot) and my youngest….well she tells me she prefers ‘English’ food. I asked her like what and she answered ‘Like udon noodles, chicken, spring onions and soy sauce’. Oh dear!
If you are UK based chances are that you’ll be on half term next week – if you have children that is. This dish ticks so many boxes and is perfect for an adult, or more sophisticated child eater. Next time your are in the shopping aisles of your local supermarket – think Chaat Masala, seriously you won’t regret it. A little bit of searching will reward you royally.
You heard it here first.
Spiced Chickpea Curry
2 tbsp groundnut/rapeseed oil
10 fresh curry leaves
1/2 red onion, finely chopped
1 tsp salt
2 tsp garlic paste
1 tsp ginger paste
2 small green chillies
1 tsp cumin powder
3 medium sized tomatoes, diced
500g chickpeas (tinned is fine)
1 tbsp yoghurt
1 tbsp tomato puree
150ml juice from chickpea tin/boiling water
125g fresh spinach
1 tsp chat masala
1/2 lemon, juice only
handful of fresh coriander to serve
1. Gently heat the oil in a deep frying pan and then add the curry leaves. After 20 seconds add the onion and salt and lower the heat to allow the onions to soften and not burn. After 5 minutes add the garlic and ginger paste along with the green chillies and stir into the existing ingredients.
2. Add the cumin powder and then add the fresh tomatoes and allow them to soften slightly before adding the chickpeas.
3. Add the yoghurt and tomato puree and stir into the chickpeas.
4. Add the chickpea juice and/or boiling water and leave until the liquid has reduced. This will take around 10-15 minutes.
5. Stir in the spinach, which will wilt almost immediately.
6. Take the pan off the heat and add the chaat masala and lemon juice and stir into the curry. Add a little fresh coriander on the top of each serving.
Relax, sit back and enjoy a very satisfying bowl of chickpea curry.