Chetna Makan’s easy spiced chickpeas (aachari chole) can be served as a side or vegan main. Simmer chickpeas with tomatoes and spices until tender.
Recipe taken from Chetna’s 30-Minute Indian (£20, Mitchell Beazley), out now.
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Ingredients
- 4 tbsp edible mustard oil or sunflower oil (see intro)
- 2 tsp fennel seeds
- 2 tsp nigella seeds
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 4 dried red chillies
- 2 onions, finely chopped
- 2 garlic cloves, grated
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp amchur (mango powder)
- 1 tsp garam masala
- 1 tsp sugar
- 400g tin chopped tomatoes
- 2 x 400g tins chickpeas, drained and rinsed
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Method
- Heat the oil in a pan. Once it’s hot and smoky, add all the spice seeds and the chillies, then cook over a medium heat for a few seconds until they’re all sizzling.
- Add the onions and cook over a medium heat for 8-10 minutes until golden, then add the garlic and cook for 1 minute.
- Stir in all the remaining ingredients with 200ml water, then bring to the boil. Cover and cook over a low-medium heat for 15 minutes, then serve.
Nutrition
- 347kcals Calories
- 17g (1.8g saturated) Fat
- 13.2g Protein
- 30.3g (9.9g sugars) Carbs
- 9.8g Fibre
- 1.4g Salt
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