Punjabi Spiced Chickpeas
Recipe: #31227
January 01, 2019
Categories: Side Dishes, Snacks, Beans, Chickpeas/Garbanzo, Indian, Game/Sports Day, Picnic, Potluck, No Eggs, Non-Dairy, Vegetarian, Spices, Kosher Dairy, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (221.5 g)
- Calories 155.4
- Total Fat - 8.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 0.8 mg
- Sodium - 798.2 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 7.2 g
- Sugars - 7.7 g
- Protein - 6.6 g
- Calcium - 221.3 mg
- Iron - 3.1 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the chat masala, grind the whole spices to a fine powder, then stir in remaining spices and then store in a sealed jar, this will make 2½ tablespoons.
Step 2
To make the Punjabi spiced chickpeas, heat the oil in a heavy-based frying pan and fry the curry leaves and cumin for 30 seconds over a medium heat until fragrant and then add the onion, garlic, ginger and chilli and gently fry until starting to colour.
Step 3
Stir in the tomato and any juice and bring to simmering point and then add the yoghurt and chickpeas and cook for 4−5 minutes until heated through.
Step 4
Remove from the heat and stir in the chat masala, salt, lemon juice and pomegranate seeds.
Step 5
Taste and adjust the seasoning if necessary and sprinkle with the fresh coriander to serve.
Tips
No special items needed.