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, peeled and roughly chopped
- 1 garlic clove, peeled and roughly chopped
- 1 green chilli, roughly chopped
- 3 medium tomatoes, diced
- 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, rinse 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 for 20 seconds, before adding the sliced onions. Cook on a medium heat for 10 minutes. Once caramelised, add the tomato puree, and cook gently 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.