Channa Pindi (Pakistani)

Ingredients:

250 gm chickpeas

5 tea bags

75 ml oil

3 gm cardamom

100 gm onions

50 gm ginger garlic paste

100 gm tomatoes

20 gm crushed cumin powder

20 gm coriander powder

15 gm chilli powder

50 gm channa masala

5 gm garam masala

10 gm coriander leaves

10 ml lemon juice

10 gm chaat masala

Salt

Ingredients:

Soak the chickpeas overnight and boil them with the tea bags.

Chop the onions and the coriander leaves. Puree the tomatoes.

Heat oil, add cardamoms, mix in the onions and saute until golden.

Add ginger and garlic. Saute for about 2 minutes.

Mix in the tomatoes and continuing sauteing.

Add all the powders and the salt. Cook the mixture for another 5 minutes, stirring constantly.

Add the chickpeas and boil, mashing a few grains with the spoon.

Mix in the rest of the ingredients and simmer for 10 minutes.

Serve garnished with coriander leaves, green chillies and tomatoes.

Method

Key Ingredients: Chickpeas, Onion,