This dish is prepared as part of a breakfast menu, I learnt it from a lady from Gujranwalla – Pakistan. The result is a dark and muddy chickpea dish.
Ingredients
Stage 1
- Soak 1lb dry white chick peas in 4 pints of water overnight, drain all water 4 hours prior to cooking, sprinkle 2 tbs bicarbonate of soda, mix well and keep in a bowl for 2 hours. Wash under cold water until all of the soda is rinsed away.
Stage 2
- 6oz grated onion
- half cup oil
- 2 tsps crushed ginger
- 2 tsps crushed garlic
- 1 tsp salt
- 1 tsp crushed black pepper
- 4oz fresh/tinned tomatoes crushed
- 1 tsp garam masala
Method
Stage 1
- Place chick peas in large saucepan add enough water to cover, bring to the boil, add two tea-bags (for colour!) keep on medium heat until chick peas are cooked and soft when pressed between thumb and forefinger – 20 mins. Remove and discard tea-bags.
- Or rinse and drain 12oz tinned chickpeas, sprinkle with half tsp bicarbonate of soda, mix well and keep for 30 mins, rinse in cold water to remove soda coating. Put in a saucepan, cover with water and boil on medium heat for 5 mins until soft.
Stage 2
- Put the oil in a large pan, add onions, fry on medium heat until golden brown. Add ginger and garlic and fry for a further 2 mins.
- Add the salt and black pepper, mix together and add tomatoes. Keep on medium heat, stir from time to time until all liquids dry and the oil separates (bhun).
- Add garam masala, stir in and keep on a simmer.
- Add pre-boiled channas at this stage with half a cup of water, simmer on low heat until all masalas are mixed in, cook on low heat covered for 2 – 4 minutes and serve piping hot.
- Serve with naan or toast.
