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These chickpeas with pomegranate and tamarind are cooked in tea, marrying fruity, bitter and warm in a recipe that is festive and a quick fix. Traditionally, dry chickpeas are soaked and bubbled in a strong cuppa to darken them with lots of ground dry pomegranate to add zing. Store-cupboard staples step in to deliver a similar effect in my version without compromising on taste
Serves: 4 as a side
4 tbsp oil
1 large bay leaf
4 green cardamom pods
5cm piece cinnamon stick
4 whole cloves
5cm piece ginger, peeled and finely grated, plus julienned, to serve
1 green chilli, chopped
2 tbsp ground coriander
2 tbsp Cooks’ Ingredients Chaat Masala
1 tbsp Cooks’ Ingredients Garam Masala
125ml strong tea
2 x 400g cans chickpeas, drained
1 tbsp pomegranate molasses
1 tbsp tamarind paste
Sprinkle Cooks’ Ingredients Amchoor (optional)
Green chilli strips, to serve
1. Warm the oil over a medium-high heat in a wok or sauté pan, then add the bay and whole spices. As they sizzle, mix in the ginger and chilli until they start taking on colour.
2. Stir through the coriander, and chaat and garam masala for a minute so they become fragrant, adding a dash of hot water, if needed, to loosen them from the base of the pan. Pour in the tea and stir, then bring to a bubble and add the chickpeas.
3. Stir through the molasses and the tamarind, adding rock salt and amchoor (if using) to taste. This dish should have a bit of liquid in it, but without a curry or an actual sauce. Serve with ginger and green chilli scattered on top.
Typical values per serving:
1 of your 5 a day/vegan/source of fibre
This recipe was first published in March 2022.