This is such a simple and tasty recipe. I must make it weekly. It also happens to be quite good for you so that’s a bonus! I tried this channa curry for the first time in Manchester at a little place called Al Faisal Tandoori. It was served with rice and I absolutely loved it. It just goes to show, Indian recipes don’t have to be super complicated with loads of different ingredients to be amazing.
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- 250g dried chickpeas – soaked in water overnight
- 4 tablespoons rapeseed oil
- 2 tablespoons garlic and ginger paste
- ½ teaspoon bicarbonate soda
- 1 generous tablespoon cumin seeds
- ½ teaspoon ajwain seeds
- 1 onion – finely chopped
- ½ teaspoon chilli powder
- Chopped green chillies and coriander to serve
- Heat on tablespoon of the oil in a saucepan over medium high heat until visibly hot. Stir in the garlic and ginger paste and fry for about a minute. Now add the chickpeas and bicarbonate soda and cover with water. Simmer for about 70 minutes, adding a little water when necessary, until the chickpeas are tender. This is quite a thick curry so keep the water to a minimum when the chickpeas are close to fork tender.
- In a separate frying pan, heat the remaining oil over medium high heat and temper the cumin seeds and ajwain in the oil for about 40 seconds. Add the chilli powder and chopped onion and fry until the onion is lightly browned and soft. Pour this over your finished chickpeas and give it all a good stir.
- Season with salt to taste and serve with chopped green chillies and coriander which can be added to taste at the table.