I’ve known about this recipe for a while, and I haven’t been overly interested. It gets touted as the reliable vegan recipe in Indian restaurants, and I’ve never understood it. But I made this after having a look on earthyfeast.com, and because I’m poor as chickpeas. Thankfully, it would be an understatement to say I was pleasantly surprised. Maybe it was the coconut, and maybe it was just my love of chickpeas.
Remember to soak your chickpeas overnight, and try to take off those skins. Serve your Chana with rice, to bulk it out poor-style, and because rice is delicious.
- 2 cups chickpeas
- 1 onion, diced
- 4 garlic cloves, minced
- 1 TB each: mustard seeds + cumin seeds + turmeric powder + salt + coriander seed + chilli flakes
- 3 bay leaves
- 1 can diced tomatoes
- ½ cup desiccated coconut
- To cook it up, heat a little oil in a large fry pan. Cook the onion and the seeds. Once the seeds begin to pop, add in the coconut. Stir quickly to stop the burn. Pour in the tomatoes, the chickpeas and the bay leaf. Cover with water and simmer for 45 minutes with the lid on.
- Once the chickpeas are soft, you can take off the lid and reduce any remaining water. Serve with rice and the wonder-herb (coriander obviously).