Kabli Chana - Chick Pea Curry

For many people in the Indian subcontinent, especially those who are vegetarians, chick peas are a staple in the diet. Being rather bland in flavour they need spicing up. Kabli Chana is a standard recipe for serving this legume.

Ingredients:
225g chick peas
water for soaking
600ml water for cooking
5ml salt
50ml vegetable oil
2 medium onions, sliced
2 garlic cloves, chopped
1 inch root ginger, peeled and cut into thin strips
5ml turmeric
5ml ground cumin
10ml ground coriander
4 green chillies, slit lengthwise
1 large tomato or 2 small tomatoes, peeled, deseeded and chopped
1 red pepper, deseeded and cut into strips
juice and zest of 1 lemon
5ml garam masala
30ml chopped fresh coriander leaves

Method:
Soak the chick peas in water overnight. Drain the chick peas and put into a saucepan with 600ml water and 1ml salt. Bring to the boil, cover and simmer over low heat for an hour and a half, or until the peas are tender. Drain, reserving 300ml of the cooking liquid.

Heat the oil in a frying pan. When the oil is hot, add the onions and fry over medium heat until the onions are golden brown. Add the garlic and ginger and fry for about a minute before adding the turmeric, cumin and coriander mixed with 30ml water. Continue to fry for about 5 minutes, stirring constantly. Add the chillies, tomato and pepper. Cook for 5 minutes.

Stir in the chick peas and cook for 5-10 minutes, then add the reserved cooking liquid, the remaining salt and the lemon juice and zest. Bring to the boil, cover and simmer for 15 minutes over low heat. Now remove the lid and simmer for a further 10 minutes to reduce the liquid.

Mix in the garam masala and transfer to a warmed serving dish. Sprinkle over the chopped coriander before serving.