Called Chaney or Cholay in the homeland. Canned chickpeas are the easiest to use. If you're using dried chickpeas from a packet you have to soak them overnight and soften then in a pressure cooker. Unless you're catering for a party, its not worth the hassle. There are loads of variations on this recipe, today I am going for the simplest version possible.
Cook time : 30 minutes
Ingredients
- 2 cans chickpeas
- 1 can chopped tomatoes
- 4 tbsp ghee or cooking oil
- 2 tsp salt
- ½ tsp black pepper
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika powder
- ½ tsp chilli powder optional
Instructions
- First we're going to fry off the spices. Heat the oil in a pot on a medium flame.Add the coriander, cumin, paprika, turmeric and chilli if using.
- As soon as things start getting sticky or you start choking on the aroma, add in the canned tomatoes and turn the heat up a little. Now add in the salt and pepper
- Fry until the oil start separating, you'll see spots of oil rising to the top after around 10 minutes.
- How drain the chick peas and add to the pot.
- Lid the pot and leave for 30 minutes
- Check for salt and enjoy.