Contains a whole spice pouch, a "tarka" spiced sauce and cooked chickpeas
This spiced chickpea masala is a no-brainer. It is absolutely delicious and takes a dish that would take hours to make from scratch to something you can whip up in minutes. But, it tastes every bit as complex and homemade! For people in Punjab, this is a classic soul food dish - tasty, wholesome, healthy and pure plant-powdered protein. It is best served with Indian flatbreads.
Fry the whole spices in 1-2 tsp of hot oil (or ghee) untill sizzling
Stir in the tarka sauce (the small pouch) and bring to a simmer
Add the chickpeas and 4-5 tbsp water, bring to a simmer... then serve!
For a spicier, more Punjabi version, fry 1-2 green chillies that have been pricked with the tip of a knife for 20-30 seconds in the oil after you have fried the whole spices. Then add in the chickpeas and bring to a simmer.
Finish with chopped fresh coriander leaves and stalks.
For a one-pot meal, add in a couple handfuls of baby spinach.
Water, Chickpeas (21%), Onion, Sunflower Oil, Tomato Paste, Powdered Spices, Ginger Paste, Salt, Garlic Paste, Whole Spices, Cumin Seeds, Pomegranate Seeds, Turmeric Powder.
MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
|of which saturates||0.4g|
|of which sugars||3.0g|