Sprinkle with fresh chopped mint before serving with Indian bread.
Who doesn't know what chickpeas are? Known as garbanzo beans, Egyptian pea, or Bengal gram, kabuli chana and safed chana in India, they are regular fare for many people and a must-have ingredient in their cuisine.
Who hasn't had hummus in the UAE? This delicacy, made from cooked, mashed chickpeas and mixed with tahini, lemon juice, and garlic, makes for a fascinating dip. Falafel comes across as extremely mouthwatering when it's had with hummus.
In India, each household cooks chickpeas differently.
For my family growing up, my mum used to make chickpeas on Sundays, but not every week.
It was quite time-consuming as she used to soak the dry legumes overnight, ready to be turned into something delicious the next day.
This was undoubtedly one of my favourite comfort foods then, served with puri or bhature (fried Indian bread).
When I was a child in India, we never saw tinned chickpeas anywhere. Instead of using dry chickpeas I have used tinned ones.
2 medium onions, chopped
10g fresh root ginger, peeled and chopped
2 garlic cloves, chopped
1 large tomato, chopped
2-3 green chillies, seeds in, chopped
6tsp rapeseed oil
1tsp cumin seeds
1tsp pomegranate molasses
1tsp ground turmeric
2tsp garam masala
2tsp loose tea soaked in 1lt of hot water (once the water is flavoured and dark like tea colour sieve and discard tea leaves)
2 tins of cooked chickpeas drained, washed and soaked in tea water
2tsp fresh chopped mint
Heat the oil in a pan over medium heat, then add the cumin seeds, chopped garlic and ginger and cook for 1 minute.
Add the chopped onions and cook for 5-6 minutes until translucent, then add the chopped tomatoes and chopped chillies cook for 3-4 minutes.
Add salt, spices and pomegranate molasses. Remove from the heat, let the mixture cool down, then add the mixture to the bowl of a food processor and blend until smooth (alternatively, you can blend the mixture with a hand-held blender in the pan).
Add the blended mixture into the pan together with the soaked chickpeas along with tea water.
Turn the heat low and cover the pan and cook further 8-10 minutes. Sprinkle with fresh chopped mint before serving with Indian bread.
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