Created by ImPat on January 1, 2019
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.