A recipe from ” Zaika” by Romy Gill. Use in Samosa Chaat or serve with rice or rotis. You can also make hummus with any leftovers by adding lemon juice and tahini and blending in a food processor.
Ingredients
- 4 tsps rapeseed oil
- 1 tsp Panch phoron
- 2 tsps ground ginger
- 1 tsp Kashmiri red chilli powder
- 2 tsp garam masala
- 5 tsp sun dried tomato puree
- 3 tsp dried fenugreek leaves
- 1 tsp salt
- 1 x 400g tin chickpeas rinsed and drained
Servings:
Instructions
- Heat the oil in a pan over a medium heat, then add the panch phoron and fry for a minute until fragrant.
- Add the ground ginger, chilli powder, garam masala, tomato puree, dried fenugreek leaves, salt and 100 ml water then mix well.
- Add the chickpeas to the pan then leave to cook over a medium heat for 5 minutes. Stir occasionally and check they dont stick to the pan.
- Serve with roti or rice if not using in Samosa Chaat.
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