Enna Lakhani has recently released a new cookbook called ‘Cook with Love’ and she shared her recipe with Keith to share with all the Lyca listeners.
It is a delicious and flavourful Indian curry made by chickpeas cooked in a hot & spicy tomato-based sauce
• Prep: 15 mins
• Cook: 30 mins
• Servings: 2
• 240g chickpeas (drained weight)
• ½ teaspoon freshly ground ginger
• ½ teaspoon freshly ground garlic
• 2 green chillies finely sliced
• 1×1-inch cinnamon stick
• 1/2 teaspoon cumin seeds
• 1 medium onion, finely diced (100g)
• 175g chopped tomatoes (canned)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoons garam masala
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1 teaspoon chana masala powder – if this is unavailable, use an extra teaspoon of garam masala
• ¼ teaspoon chilli powder
• ½ teaspoon salt
• 1 teaspoon kasuri methi (dried fenugreek)
• 2 lemon slices for garnish
• 1 clove
• 1 green cardamom pod
• 2 tablespoons chopped coriander
• 2 tablespoons oil
• In a wok, heat the oil. Then, add the cumin seeds, allowing them to brown and crackle, along with the cinnamon stick, cardamom, cloves and bay leaf. Sauté for 1-2 mins.
• Add the chopped onions and stir-fry for 5-7 mins on a medium heat, until they have become translucent
• Add the ginger, garlic, and sliced green chillies. Sauté for 2-3 mins, stirring frequently to ensure the garlic does not burn
• Add the chopped tomato and all of the dry spices (turmeric powder, garam masala, cumin powder, coriander powder, chana masala powder and salt) and mix well. Cook this for 7-8 mins on a low flame to soften and cook the tomatoes.
• Then, add the drained chickpeas to this mixture along with 100ml of water. (you can add more water if you like more sauce) Cover and cook through on a medium flame for 4-6 mins, stirring occasionally.
• Add the dried fenugreek and coriander, stirring through for a final minute.
o Tip – crush the dried fenugreek leaves between your fingers/in your palm before adding to the sauce
• Garnish with 2 lemon slices.