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    Date and chick pea masala

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    Date and chick pea masala

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 4

    Ingredients

    2 tbsp sunflower oil
    1 large onion, chopped
    15g fresh root ginger, finely chopped
    2 garlic cloves, finely chopped
    1 lemon
    2 x 400g cans chick peas, drained and rinsed
    ½ tsp fennel seeds
    2 tbsp medium curry paste
    3 tomatoes, roughly chopped
    6 pitted medjool dates (about 100g), finely chopped
    4 mini naan
    4 tbsp natural yogurt
    2 tbsp coriander leaves

    Method

     

    1 Heat the oil in a large saucepan and cook the onion, ginger and garlic for 5 minutes, until softened. Using a vegetable peele...

    1. Heat the oil in a large saucepan and cook the onion, ginger and garlic for 5 minutes, until softened. Using a vegetable peeler, pare 2 strips of lemon zest (scraping off any pith) and add to the pan along with the chick peas and fennel seeds. Cook for 5 minutes.

    2. Stir in the curry paste, tomatoes and dates and cook for 5 minutes, until the tomatoes are pulpy. Add about 100ml water and continue to simmer for 5-10 minutes, until thickened. Squeeze in a little lemon juice and season to taste.

    3. Warm the naan breads. Spoon the masala onto plates and serve with the naan, a spoonful of yogurt and a scattering of coriander leaves.

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    This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue

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