Spicy, smokey, saucy chickpeas with fresh steamed rice? This recipe is deceivingly simple to make, and makes the perfect packed lunches.
Prep time: 10 minutes
Cooking time: 20 minutes
- 1 can chickpeas
- 2 onions
- 1" ginger
- 3 tbsp Smoki Seasoning Salt
- ½ cup tomato pulp/passata
- ½ cup water
- 1 tsp unsweetened tamarind pulp (see notes below)
- 1 handful of fresh cilantro
- 1 cup basmati rice
- 2 tbsp natural yoghurt (optional)
- Heat a pot over a med-high heat. While it heats, peel and half the onions, and place in a food processor with the ginger and garlic. Process until fine but not pureed. This is a great time saver, but if you prefer, chop your onions and grate your garlic and ginger.
- Add the oil to the pan, and cook the onion, garlic and ginger until golden brown. Add the tomatoes, Smoki, tamarind, and drained chickpeas. Cook for 15 minutes, stirring every few minutes. Add half of the cilantro, and set aside.
- While the chickpeas cook, prepare the rice. Place in a strainer and rinse the rice until the water runs clear. Add to a pot and cover with boiling water, so the water covers the rice by around 1cm. Bring back to a boil, cover with a lid, reduce the heat to low, and cook for 8 minutes. After 8 minutes, remove from the heat, and leave covered for a further 8 minutes.
- Remove the lid, fluff the rice with a fork and allow the steam to escape. Let sit for a further 5 minutes.
- To serve, place some rice on a bowl, and spoon over the channa masala. Finish by tearing over the cilantro, and serve with the yoghurt if using.
Notes: Can't find tamarind? It's in there for sweetness and acidity, strangely enough ketchup is a decent substitute, or just add a splash of vinegar or lime juice.