Chick Peas with Aromatic Spices Recipe |
Ingredients: Serves 4-5 |
225g split chick peas 50g ghee or unsalted butter 2 x 2.5cm pieces of cinnamon stick 6 green cardamom pods, bruised 2 bay leaves 1 large onion, finely chopped 1-2 dried red chilies, roughly chopped ½ teaspoon ground turmeric ½ teaspoon chili powder 1 teaspoon salt 600ml warm water 50g desiccated coconut 2 ripe tomatoes, skinned and chopped 2 tablespoons chopped fresh coriander leaves rice or bread, to serve |
Method: Wash the split chick peas in several changes of water and soak them for 2-3 hours. Drain well. Melt the ghee or butter over a low heat and add the cinnamon, cardamom and bay leaves. Let them sizzle for a few seconds until the cardamom pods are puffed. Add the onion and red chilies and increase the heat to medium. Fry them until the onion is lightly browned (8-9 minutes), stirring regularly to ensure even browning. Add the chick peas and stir-fry for 2-3 minutes then stir in the turmeric and chili powder. Continue to stir-fry for a further minute or two then add the salt, warm water and coconut. Bring to the boil, cover the pan tightly and reduce the heat to low. Simmer for 35-40 minutes or until the chick peas are tender but not mushy. Add the tomatoes, cook for about 1 minute and then stir in the coriander leaves. Remove from the heat and serve with any rice or bread. |
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