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- Tangy Spicy Chickpeas
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PrintTANGY SPICY CHICKPEAS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a non-stick saucepan. Add in the onion and fry for about 2-3 minutes, then add the ginger and continue cooking for about 1-2 minutes or until golden.
- Add in the tomato, chilli, coriander powder and salt. Cook, stirring at least for 5 minutes, add little water if needed.
- Add the chickpeas and the remaining water, bring to the boil and simmer for 3-5 minutes.
- Add the remaining spices and cook until most of the liquid has evaporated
- Garnish with the fresh coriander, onion and tomato slices. Serve hot.
INGREDIENTS
- 500 grams chickpeas
- 50 grams tomato, chopped
- 2 tablespoon IDHAYAM sesame oil
- 50 grams onion, chopped
- 100 ml hot water
- 1 tablespoon coriander powder
- 2 teaspoon of dried pomegranate seeds
- 2 inch piece of fresh ginger, peeled and cut into fine shreds
- 1-2 green chillies, halved lengthways
- 2 teaspoon roasted cumin powder
- 1 teaspoon channa masala
- ½ teaspoon garam masala
- Salt to taste
- Chopped fresh coriander
- Thin raw onion and tomato slices to garnish
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