Kabuli Channa

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 (15 ounce) can chickpeas, cooked,drained and washed
• 1 tablespoon ghee
• 1 teaspoon mustard seeds
• 1 onion, chopped fine
• 4 cloves garlic, chopped
• 1 teaspoon fennel
• 2 tablespoons curry powder, mixed with water to form runny paste
• 1 tablespoon tomato puree
• 4 tomatoes, quartered
• salt and pepper
• 1 pinch asafetida powder (optional)
• hot water
• 1 cup chopped fresh coriander

Recipe

• 1 heat ghee and fry mustard till they begin to pop.
• 2 reduce heat, add onion, saute until translucent.
• 3 add garlic and fennel and saute for up to 5 minutes.
• 4 dont let garlic burn.
• 5 reduce heat and add curry paste.
• 6 fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
• 7 add tomato puree, chickpeas and tomatoes with ¼ pint hot water.
• 8 cook gently until water evaporates.
• 9 add another ¼ pint hot water and the salt, pepper and asafoetida.
• 10 cook gently until water has evaporated again leaving a dryish curry.
• 11 stir in coriander and serve.