Pindi Chole

Ingredients

• 2 cups dried white chickpeas, soaked overnight
• 1 black tea bag
• 1/2 tsp baking soda
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 2 tbsp oil or ghee
• 1 tbsp coriander seeds, toasted and ground
• 1 tbsp dried pomegranate seeds (anardana), ground
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• Salt to taste
• Ginger juliennes and coriander to garnish

Before you cook

• Soak the chickpeas in plenty of water overnight.
• Toast the coriander seeds in a dry pan for 1 minute, then grind them coarsely with the dried pomegranate seeds.

Steps

1. Drain the soaked chickpeas and place them in a pot with fresh water.
2. Add the tea bag and baking soda.
3. Bring to a boil, then reduce to a simmer and cook for 35 minutes until the chickpeas are tender and darkened.
4. Drain the chickpeas, discarding the tea bag, and reserve 1 cup of the cooking liquid.
5. Heat the oil in a separate pan over medium heat.
6. Add the cumin seeds and let them sizzle for 30 seconds.
7. Add the chopped onion and cook until golden brown.
8. Stir in the ginger-garlic paste and cook for 1 minute.
9. Add the chopped tomatoes and cook until they break down into a paste.
10. Stir in the chilli powder and the ground coriander-anardana mix.
11. Add the cooked chickpeas and the reserved cooking liquid.
12. Simmer for 10 minutes, mashing a few chickpeas against the side of the pot to thicken the sauce.
13. Sprinkle in the garam masala and season with salt.
14. Garnish with ginger juliennes and coriander before serving.