CHICKPEA MASALA

Preparation: 10 minutes Cooking time: 25 - 30 minutes Serves: 4 1 tbs olive oil ¼ tsp black mustard seeds 1 sprig curry leaves ½ tsp yellow asafoetida ½ cup onion, finely chopped 2-3 green chillies, finely chopped 1 tsp garlic and ginger paste (optional) 1½ cups boiled and softened chickpeas 1 tbs mild chilli powder ½ cup chopped tomatoes 1 tsp salt 1 tsp brown sugar ½ cup water Pinch black salt 1 tbs ghee ½ cup fresh coriander leaves, finely chopped Dry roast and pound the following spices: 1 tbs coriander seeds ½ tbs cumin seeds 1 tsp fennel seeds ¼ tsp fenugreek seeds ¼ tsp whole black pepper corns 2 cloves 1 black cardamom pod 1 green cardamom pod Roast spices in a pan until flavour starts to emanate. Cool and pound into a powder with a spice grinder or pestle and mortar. Heat oil in a pot. Toss in mustard seeds, curry leaves and asafoetida. Once seeds pop and leaves splatter, add onion and chilli. Cook until onions are soft and translucent. Add garlic and ginger paste. Cook for a few seconds. Toss in chickpeas with dry roast spice powder. If you have a low threshold for spice, add just 1 tablespoon as well as chilli powder – give it a good stir. Add tomatoes and salt and cook on a medium heat for 10 minutes, occasionally stirring. Pour in water and sugar and cook for a further 10 - 12 minutes. Sprinkle on black salt, and spoon over in ghee. Garnish with coriander and serve with vetkoek or puri. Hot tip: If you want a curry with more liquid, add 1 - 1½ cups water and then mash some of the chickpeas with a spoon. This will form gravy with a nice consistency.