This chana, featured in Wednesday’s food diary, is yet another winner from The Essential Madhur Jaffrey. It’s simple, healthy, and absolutely delicious with raw red onion and tomato.
180 gm dried chickpeas, soaked overnight in cold water (or 360 gm cooked chickpeas)
4 Tbsp vegetable oil
1/4 tsp cumin seeds
1 onion, finely chopped
2 tsp garam masala
1 tsp ground coriander
2 cloves garlic, finely chopped
1 tbsp finely grated ginger
1 tbsp tomato puree
1/4 tsp cayenne pepper
1 tsp lemon juice
1 vine-ripened tomato, cut into wedges
1 red onion, cut into thin wedges
To serve: long green chillies, halved lengthways,
Drain chickpeas and place into a large saucepan, cover with water and simmer for 1.5 hours or until tender. Remove from heat and stand until required.
Heat oil in a large frying pan, add cumin and stir over medium-high heat for 2 minutes or until fragrant, then add onion and stir occasionally for 8 minutes or until golden.
Reduce heat to low and add garam masala and coriander, then garlic and ginger and cook for 2-3 minutes or until toasted.
Add tomato puree and stir to combine, then drain the chickpeas and reserve 1/2 cup cooking liquid. Add chickpeas and reserved liquid to frying pan with 1/2 tsp salt, cayenne pepper and lemon juice, cover and cook, stirring occasionally for 30 minutes.
Serve chickpeas with tomato, onion and chillies.