THE TANGY LEGUME SMASHER

(Our Play on Chole / Chickpea Curry)

THE TANGY LEGUME SMASHER

Ingredients: 400g Chickpeas (canned or soaked), 2 Red onions (finely diced), 1 tbsp Ginger-garlic paste, 1 tsp Turmeric, 2 tsp Chana Masala powder, 1 tsp Amchur, 100ml Black tea water, 1 tbsp Tamarind paste...

Ingredients

  • 400g Chickpeas (canned or soaked)
  • 2 Red onions (finely diced)
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Turmeric
  • 2 tsp Chana Masala powder
  • 1 tsp Amchur
  • 100ml Black tea water
  • 1 tbsp Tamarind paste

Cooking Method

  1. The Architect Sauté onions in 2 tbsp oil until deep caramel brown; this architect provides the earthy base.
  2. The Bloom Add spices and a 30ml splash of water to form a dark, bubbling paste; do not let it burn.
  3. The Marriage Add chickpeas, tea water, and tamarind; simmer for 10 minutes until the chickpeas are dark and soft.
  4. The Mash Crush a handful of chickpeas against the side of the pot to thicken the sauce into a rich gravy.
  5. The Final Flourish Top with raw ginger matchsticks, fresh green chilies, and a squeeze of lime.

Cuisine: Indian

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