Patak's Channa Peshawri (chickpea Masala)

Name: Patak's Channa Peshawri (chickpea Masala)
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 4
Cuisine: Indian
Ingredients: 275g Dried chickpeas (see Anjali's tip); 2 Teabags; 2 Black cardamom pods (optional); 5 Green cardamom pods; 1 Bay leaf; 2 tbsp. Vegetable oil; 1 tsp. Cumin seeds; 1 clove Garlic. finely chopped; 2 cm piece Root ginger. peeled and chopped; 0.5 Green chilli. chopped (optional); 1 Large onion finely chopped; 2 tbsp. Patak’s Rogan Josh Paste; 3 Ripe tomatoes. chopped; 1 tbsp. Fresh coriander. chopped; 2 tbsp. Thick Greek yoghurt; 0.5 Juice of a lime; to taste Salt and ground black pepper; pinch Sugar

Over a year ago 5,817 views

Prep: 15 mins

Cook: 150 mins

Serves: 4

Indian Main Course

Ingredients

275g Dried chickpeas (see Anjali's tip)
2 Teabags
2 Black cardamom pods (optional)
5 Green cardamom pods
1 Bay leaf
2 tbsp. Vegetable oil
1 tsp. Cumin seeds
1 clove Garlic. finely chopped
2 cm piece Root ginger. peeled and chopped
0.5 Green chilli. chopped (optional)
1 Large onion finely chopped
2 tbsp. Patak’s Rogan Josh Paste
3 Ripe tomatoes. chopped
1 tbsp. Fresh coriander. chopped
2 tbsp. Thick Greek yoghurt
0.5 Juice of a lime
to taste Salt and ground black pepper
pinch Sugar

Accompaniment

Description

A great staple for vegetarians and meat-eaters alike.

Method

1
1. In a bowl soak the chickpeas with the teabags and two litres (70 fl oz) of water. Cover and leave to soak overnight.

2. Remove the tea bags and boil the chickpeas in the liquid, adding the black cardamom pods, green cardamom pods and bay leaf. Cover and simmer over a low heat for one - two hours, or until the chickpeas are soft and cooked through. Skim off any scum that has formed on the surface, during cooking. Drain the chickpeas and reserve the cooking liquid.

3. Discard the whole spices.In a pan heat the oil on a medium flame and add the cumin seeds. Once they begin to sizzle add the garlic, ginger and green chilli (if using). Sauté for one minute before adding the onions.

4. Cook for five minutes or until they turn golden brown before stirring in Patak’s Rogan Josh Paste. If the mixture starts to stick to the pan then add approx 150 ml (¼ pint) of the reserved cooking liquid.

5. After three minutes add the chopped tomatoes and sugar and cook for five minutes before adding the cooked chickpeas. (If using canned chickpeas, add them here along with some of the tea-infused liquid.)

6. Add 150 ml (¼ pint) of the reserved cooking liquid, cover and cook for a further ten minutes before checking the seasoning. Remove from the heat, stir in the yoghurt and squeeze.