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Punjabi Spiced Chickpeas

Here's how you make Punjabi Spiced Chickpeas
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  • Servings: 6
  • Prep: 35m
  • Cook: 25m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 tablespoons oil (vegetable)
  • 12 curry leaves
  • 2 teaspoons ground cumin
  • 1 onion, finely diced
  • 6 garlic cloves, minced
  • 2 teaspoons ginger root (minced)
  • 2 green chillies, small and sliced
  • 2 tomatoes, diced (ripe, peeled)
  • 100 grams plain yogurt (thick)
  • 300 grams cooked garbanzo beans (chickpeas, cooked and drained)
  • 1 teaspoon masala (chat masala)
  • 2 teaspoons salt
  • 1 teaspoons lemon juice
  • 3 tablespoons pomegranate seeds
  • 2 tablespoons chopped coriander leaves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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