With 2016 being the International Year of the Pulses, its time for another.
This recipe comes from Patricia,
KABLI CHANNA (Afghani recipe)
250g (8oz) whole chick peas
3 cups water
1 teaspoon ghee or oil 1 onion, chopped.
2.5cm (inch) piece cinnamon stick
4 cloves garlic crushed
2 green chillies* finely chopped
2 teaspoons ground corriander seeds
1 large tomato,chopped
1 teaspoon garam masala
1 tablespoon finely chopped corriander*
Wash the chick peas and soak in the water overnight.
Add the salt and simmer till tender.
Drain reserving the water, and set aside.
Heat the ghee or oil in a pan, add the onion and fry until golden. Add the cinnamon and cloves and fry for a few seconds, then add the garlic, ginger, chillies and ground corriander and fry for 5 minutes. Add the tomato and fry until most of the liquid has evaporated'
Add the chick peas and cook gently for 5 minutes, then add the reserved water and simmer for 20 to 25 minutes.
Add the garam masala and stir well. Sprinkle with corriander and serve immediately.