Punjabi Spiced Chickpeas

6
Servings
35m
Prep Time
25m
Cook Time
1h
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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