Mallika Basu's chickpeas with pomegranate and tamarind are cooked in tea, marrying fruity, bitter and warm in a recipe that is festive and a quick fix. Traditionally, dry chickpeas are soaked and bubbled in a strong cuppa to darken them with lots of ground dry pomegranate to add zing. Store-cupboard staples step in to deliver a similar effect in this version without compromising on taste.
- Prepare10 mins
- Cook5 mins
- Total time15 mins
Warm the oil over a medium-high heat in a wok or sauté pan, then add the bay and whole spices. As they sizzle, mix in the ginger and chilli until they start taking on colour.
Stir through the coriander, and chaat and garam masala for a minute so they become fragrant, adding a dash of hot water, if needed, to loosen them from the base of the pan. Pour in the tea and stir, then bring to a bubble and add the chickpeas.
Stir through the molasses and the tamarind, adding rock salt and amchoor (if using) to taste. This dish should have a bit of liquid in it, but without a curry or an actual sauce. Serve with ginger and green chilli scattered on top.