INGREDIENTS:

• 2 x 400 g (14 oz) can chickpeas (garbanzo beans)
• 500 ml (17 fl oz/2 cups) hot water
• 2 black teabags
• ½ tsp salt
• ½ tsp baking powder
• 2 black cardamom pods
• ½ tsp ground black salt (kala namak)
• ½ tsp ground black pepper
• ½ tsp ground turmeric
• ½ tsp garam masala
• ½ tsp ground coriander
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp dried mango powder (amchoor)
• 1 tsp tamarind paste or 2 tsp imli ki (tamarind chutney)
• 4 tsp ghee
• ½ tsp ajwain
• 1 tsp ground ginger
• 1 tsp anardana powder
• green chillies, sliced
• 1 medium onion, peeled and finely chopped
• small handful of fresh coriander (cilantro), chopped

METHOD:

Drain and rinse the chickpeas, then place in a saucepan with the hot water, teabags, salt, baking powder and cardamom pods. Bring to a boil, then lower the heat and cook for 15 minutes.

Remove from the heat, remove the teabags, then add the ground black salt, pepper, turmeric, garam masala, coriander, cumin, chilli powder, dried mango powder and tamarind. Cook for a further 10 minutes over a low heat.

Melt the ghee in a separate pan over a medium heat. Once melted, add the ajwain, ginger, anardana powder and green chillies. Cook for 2 minutes, then add to the pan with the chickpeas. Stir to combine and serve sprinkled with the chopped raw onions and fresh coriander (cilantro). Enjoy with Kulcha flatbreads.