Kabli Channa (whole chickpeas)

“Some Like it Hot!”

225g dried chick peas soaked
overnight and drained
600 ml water
1 tsp salt
50 ml peanut oil
2 medium onions, sliced
2 garlic cloves, chopped
Two and a half centimetres or 1 inch
piece of fresh ginger, peeled and
cut into thin strips
1 tsp turmeric
1 tsp ground cumin
2 tsp whole coriander seeds
4 green chillies slit open and deseeded
1 400g can Indian Spiced Tomatoes
1 green pepper – pith and seeds
removed and cut into strips
Juice of one and a half lemons
1 tsp garam masala
2 tbs chopped coriander leaves

• Bring the chickpeas to the boil in the water, then simmer over a low heat
for one and a half hours. Drain and reserve 300 ml of the cooking liquid.
• Heat oil in frying pan and when hot add onions and garlic and fry,
stirring occasionally until onions are golden brown.
• Add ginger and fry for I minute. Stir in spices except garam masala and
fry for 5 minutes, stirring constantly. Add a little water if mixture
becomes too dry.
• Add chillies, canned tomatoes and green pepper and cook for 5 minutes
• Stir in chickpeas and cook for 7 minutes.
• Stir in reserve cooking liquid, salt and lemon juice and bring to boil.
• Cover frying pan and reduce heat to low. Simmer 15 minutes, uncover
and simmer for a further 10 minutes.
• Transfer the mixture to a warm serving dish and sprinkle over garam
masala and coriander before serving.
This recipe is really good served with buttered potatoes.
If a milder taste is preferred use long red chillies in place of green chillies.
A shortcut: An 800g can of chick peas may be used in place of dry
chick peas. No soaking or cooking required. Drain and use 300ml water
instead of reserved cooling liquid for recipe.


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