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Date and chick pea masala
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2 tbsp sunflower oil
1 large onion, chopped
15g fresh root ginger, finely chopped
2 garlic cloves, finely chopped
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
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.
This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in November 2016.