Peshawari chana {chickpea curry}

Peshawari chana {chickpea curry}

Peshawari chana chickpea curry recipe

Hands up who collects recipes by tearing them from magazines or prints them from the internet and just files them away, never to be seen again?

Being the semi-organised person I am, such “I like the sound of that” recipes are filed away in categorised folders where I can at least keep track of things I’ve made or would like to make one day. Or like somebody that I live with that brings them home from work and lets them pile up on top of the fridge to gather dust for eternity.

One recipe that has been sitting in my “Vegetarian” category for about a year is this one that I found online, after being influenced by Indian cooking since a trip there early last year.

This Pakistani chickpea dish can be made as part of a multi-dish spread, or simply on its own, served with rice and chapati.

Recipe adapted from here.

Peshawari chana chickpea curry recipe

Peshawari chana chickpea curry recipe

chana peshawari

serves 4

 

  • 1½ cups dried chickpeas, soaked in water overnight
  • 3 tbsp oil
  • 2 bay leaves
  • 2 medium onions, chopped
  • 1 tsp tea leaves tied in muslin cloth (or as I did just use 1 tea bag, preferably black)
  • 2 long red chillies, slit cut down the side & left whole
  • 1 tsp ginger, finely grated
  • 1 tsp garlic, finely grated
  • 2 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp chilli powder
  • 300g tomatoes, chopped
  • salt to taste
  • 2 tsp anardana*
  • 1 cup vegetable stock
  • 2 tsp garam masala
  • Fresh coriander leaves, chopped

 

Place the drained chickpeas, salt and tea bag into a saucepan. Pour enough water to cover. Cook over medium heat for about 25 minutes or until the chickpeas are firm, but just cooked. Drain and set aside.

Heat the oil over medium flame in the same saucepan, and fry the bay leaves briefly. Add the chopped onion and fry until they are golden brown.

Add the red chillies, ginger and garlic and fry for 1 minute before adding the ground coriander, cumin and chilli powder.

Add the chopped tomatoes, mix well and cook on medium heat for 8-10 minutes.

Tumble in the drained chickpeas, add the salt, anardana* and the stock. Cook for 10 minutes and stir in the garam masala.

Garnish with the chopped coriander.

* Anardana is available from Indian providores and spice shops. It is made by grinding dried pomegranate seeds to a powder, and the flavour adds a piquant sourness to dishes. Substitute with 1 tbsp tamarind pulp or lemon juice if you can’t get your hands on it.

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