Dals Recipes - Peshawar-style Chick Peas Recipe

Ingredients

• 450g/1 lb/2 2/3 cups chick peas (garbanzos), soaked overnight

• 1.5l/2 1/2pts/6 cups water

• salt

• 4 black cardamom pods

• 2 cinnamon sticks

• 6 cloves

• 45ml/3tbsp oil

• 15ml/1 tbsp ground cumin

• 2.5ml/1/2 tsp black pepper

• 45ml/3 tbsp ground coriander (cilantro)

• 10ml/2 tsp garam masala

• 30ml/2 tbsp pomegranate seeds

• 45ml/3 tbsp mango powder

• 2.5cm/1 in ginger root, chopped

• 2 green chilies, chopped

• 1 lemon, cut into wedges

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Method:

1. Drain the chick peas then place in a pan with the water, salt, cardamom pods, cinnamon and cloves, bring to the boil then simmer for 30 minutes until tender.

2. Heat the oil and fry the cumin, pepper, coriander, garam masala and pomegranate seeds for 2 minutes. Stir into the chick peas with the mango powder, ginger and chilies then bring to the boil. Garnish with lemon wedges and serve hot with chapatis and plain rice.