Chana bhaja (spicy fried chickpeas with minted yogurt)

Chana bhaja (spicy fried chickpeas with minted yogurt)

By Shahnaz Ahsan
For me, this is the taste of Ramadan. After a tiring day of fasting, it is – with the use of canned chickpeas – mercifully simple to prepare. Serve warm in small bowls with a dollop of the minted yogurt on top.

    • Serves4
    • CourseMain meal
    • Prepare15 mins
    • Cook20 mins
    • Total time35 mins
    • 2 tbsp sunflower oil
    • 2 shallots, finely sliced
    • ½ tsp salt
    • ½ tsp chilli powder
    • 1 green or green Thai chilli, slit down the middle, deseeded if liked (optional)
    • ½ tsp ground turmeric
    • 1 large tomato, roughly chopped
    • 2 400g cans chickpeas, drained and rinsed
    • 25g coriander, leaves only, finely chopped
    • Steamed basmati rice, to serve (optional)
    • 1 lime, cut into wedges
    • 50g coriander
    • 50g mint
    • 1 lime, juice
    • ½ green or green Thai chilli (optional)
    • 150g Greek yogurt