Recipe

Perfect dinner!

Serves: 6 people   |   Prep time: 15 minutes   |   Cooking time: 45 minutes

Indian   |   Vegetarian

  

Ingredients

• 2 x 400g tins of Chickpeas
• 2 tbsp vegetable oil (reserve 1/2 a spoonful for frying the Ginger)
• 1 Large Onion, Grated
• 1 tsp Ginger Paste
• 3 cloves of Garlic, crushed or finely diced
• 400g tin of Chopped Tomatoes
• 2 tbsp Tomato Purée
• 3 tsp Garam masala
• 1 tsp Curry Powder
• ½ tsp Chilli Powder
• ½ tsp Paprika
• 1 tbsp Salted Butter

To garnish:

• ½ tsp Dried Chilli Flakes A handful of Coriander, roughly chopped or torn
• 1 Red Onion, finely sliced
• 7 soaked in 100ml or white wine vinegar
• A thumb sized piece of fresh ginger, peeled and diced into mini julienne batons
• Yogurt or homemade Coriander yogurt
• A handful of Pomegranate Seeds

  

Method

1. Heat 1 ½ tbsp of oil to a medium heat in heavy-based, deep skillet pan.
2. Add the grated onion and cook until golden, stirring gently.
3. Add the ginger paste, garlic and all the dried spices. Cook for a few minutes, stirring constantly to allow the spices to cook out and release flavour.
4. Add the butter, tomato purée and continue to stir on a medium heat for another couple of minutes to cook out the tomato purée.
5. Crumble in the vegetable stock cube and add the chopped tomatoes.
6. Add 1 cup of water and simmer for around 35 minutes until the chickpeas are slightly soft and the sauce is nice and thick.
7. Whilst the Chaat is bubbling away, put a small frying pan in a medium heat with ½ tbsp of oil and fry the julienne ginger, purée and put to the side for garnish.
8. Serve in deep bowls and top with the pickled red onion, coriander, chilli flakes, ginger julienne and pomegranate seeds and drizzle with yogurt.