- 3 cans of chickpeas (rinse and drain)
- 2 green chillies slit (and deseeded if you prefer less spicy)
- 2 tbsp of fresh grated ginger root
- 1 tbsp of cumin powder
- 1 tsp of cumin seeds
- 1 pinch of asafoetida powder (hing) optional
- Two black tea bags.(English breakfast or other) optional
- Couple of large handfuls of fresh spinach or a few cubes of frozen spinach
- 250-400 ml of boiling water
- Salt to taste or a good squeeze of lemon
- Garnish with a small handful of chopped fresh coriander leaves
Step by Step Instructions
In a heated pan, dry roast without burning the cumin seeds and cumin powder and asafoetida until you get the aroma of the roasted spices.
Add the chickpeas and the boiling water to just cover the peas. Toss in the green chilli and ginger and the tea bags and bring to the boil. Simmer for about 10 mins and with the back of the spoon, crush some of the peas into the water to thicken it slightly and give it a rustic look.
Remove the teabags (gives it a lovely flavour and dark colour). Add salt to taste and a couple of large handfuls if spinach. Enjoy hot or cold, with the rice or on its own.
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