Chickpeas are a diet staple for many people in India and each household cooks them differently.
For my family growing up, my mum used to make chickpeas on Sundays, but not every week.
It was quite time-consuming as she used to soak the dry legumes overnight, ready to be turned into something delicious the next day.
This was undoubtedly one of my favourite comfort foods then, served with puri or bhature (fried Indian bread).
When I was a child in India, we never saw tinned chickpeas anywhere. Instead of using dry chickpeas I have used tinned ones.
6tsp rapeseed oil
1tsp cumin seeds
2 medium onions, chopped
2 garlic cloves, chopped
10g fresh root ginger, peeled and chopped
2-3 green chillies, seeds in, chopped
1tsp pomegranate molasses
1 large tomato, chopped
1tsp ground turmeric
2tsp garam masala
2tsp loose tea soaked in 1lt of hot water (once the water is flavoured and dark like tea colour sieve and discard tea leaves)
2 tins of cooked chickpeas drained, washed and soaked in tea water
2tsp fresh chopped mint
Heat the oil in a pan over medium heat, then add the cumin seeds, chopped garlic and ginger and cook for 1 minute.
Add the chopped onions and cook for 5-6 minutes until translucent, then add the chopped tomatoes and chopped chillies cook for 3-4 minutes.
Add salt, spices and pomegranate molasses. Remove from the heat, let the mixture cool down, then add the mixture to the bowl of a food processor and blend until smooth (alternatively, you can blend the mixture with a hand-held blender in the pan).
Add the blended mixture into the pan together with the soaked chickpeas along with tea water.
Turn the heat low and cover the pan and cook further 8-10 minutes. Sprinkle with fresh chopped mint before serving with Indian bread.
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