Mamma Spice is famous for her Spicy Masala Chickpeas. This popular Indian dish makes use of a rich blend of spices to deliver the perfect amount of hearty heat.
250g dried chickpeas
1 bag of black tea (any brand is fine) 1 inch piece of ginger
1 green chilli
3 medium tomatoes
2 tbsp extra virgin olive oil
2 tsp cumin seeds
2 medium onions thinly sliced
2 tsp Kashmiri chilli powder
3 tsp ground coriander
1⁄2 tsp garam masala
Salt to taste
1 tbsp lemon juice
Fresh coriander, roughly chopped
Soak the dried chickpeas in plenty of water overnight.
Drain and place in a saucepan with water (approximately three times the amount of chickpeas) and the teabag.
Bring to a boil, simmer and cook for 1 and a half to 2 hours, until they are tender.
Remove the teabag and set the chickpeas aside.
Blend the ginger, chillies and tomatoes to a fine puree and set aside.
In a heavy bottom saucepan, heat the oil. Add the cumin seeds and let them sizzle, before adding the sliced onions. Cook on a medium heat for 10 minutes. Once caramelised, add the tomato puree, and cook for a further 10 minutes. Next, add all the ground spices and salt, if using.
Drain the chickpeas and keep a cup of the liquid. Add the chickpeas to the pan together with the reserved liquid, and simmer for 30 minutes on a medium heat.
Stir regularly, adding a little more water if the curry has thickened too much.
Remove from the heat, ladle into a bowl and finish with a squeeze of lemon and sprinkle of coriander.