I love this recipe, chickpeas in a tomato sauce. It can be spiced in any way you like, with whatever you have, and served with fresh cooked, fluffy nan – nomnom as a friend says
There are no spices in this recipe as we have none in the shopping list, but if you have some available, this is the recommended blend. Add ½ tsp fine chopped fresh ginger, ½ tsp turmeric, pinch chilli, fat clove garlic finely chopped, a clove, pinch garam masala, and a little fresh, chopped, coriander sprinkled over at the end
A mixture of any of these, depending on what is in your cupboard would all work well, or indeed, any spices that you have will add interest
This is from Meal Plan 1, a complete 7 day plan for 2 adults. Contains 3 meals a day, plus snacks, all recipes and a shopping list
- 125 g dried chick peas
- 70 g onions chopped
- ½ tin tomatoes 200g
- 10 g sugar
- 1 tblsp veg oil
- 125 g flour self raising
- 1 tsp sugar
- pinch salt
- 1 tblsp butter or spread
- 60 ml water
- First of all, make the nan. These really need to rest for at least an
hour to get that doughy nan texture. If you make and eat them straight
away, they will still taste good, but they will be more cakey. You can make them in the morning, or the previous evening if more convenient
- Stir all the nan ingredients together and give it all a good knead.
Place in an oiled bowl and leave to prove for an hour. Punch down and
divide into 2. Roll out into nan shapes.
- When you are ready to eat, pre-heat grill to high and place each nan on
the grill pan and grill until it puffs and there are some brown spots.
No need to turn over. Brush with the spread and serve straight away.
- I love these nan, they look, to me at any rate, very authentic, and taste fab
- If you are using dried chickpeas, soak them overnight and cook them the next day for
about 45 minutes until very soft. This can be done in a slow cooker for
fuel efficiency, you could even put them in from dried and slow cook
- Or if you have a pressure cooker, I tend to do mine, from dry, in there, on full pressure for 45 minutes. Or you could cook them when you have time and freeze them for when you need them.
- Or use a tin. Drain it. Reserve the juice as this is aquafaba and can be used for many different things
- Heat the oil in a pan, add the onion and fry until softened.
- Mix in the tomatoes and chickpeas and simmer until you have a thick paste.
- Season with salt and pepper. Taste and adjust if necessary
- Serve with the nan
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