Channa

Channa

Savoury chickpeas

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g dried chickpeas
2 teaspoons salt, plus extra to taste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chilli powder
lemon juice, to taste

Method

  1. Soak the chickpeas overnight in a bowl with plenty of water. Next day, transfer to a saucepan, pour in enough fresh water to cover, add the salt and turmeric. Bring to the boil, then reduce the heat to low, cover, and simmer for 35–45 minutes, or until the chickpeas are tender. Drain and transfer to a bowl.
  2. Sprinkle the cumin and chilli powder over the chickpeas and add lemon juice and salt, to taste. Toss well to coat and serve the chickpeas as a snack by themselves, or as part of the pani puri accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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