A deliciously wholesome dish of spiced chickpeas. Nutritious, vegan and incredibly tasty.
Chana Bhuna Recipe
Ingredients
- 1 tin (400g) chickpeas
- 1 medium (100g) onion peeled and finely sliced
- 1 chef's spoon (40g) vegetable oil
- 1 teaspoon (10g) garlic paste
- ½ chefs spoon (20g) BIR tomato paste
- 1 & ½ teaspoon (5g) BIR mix powder
- 1 teaspoon (7g) salt
- ½ teaspoon (1g) kasoori methi leaves
- 150g BIR base gravy (75g gravy diluted with 75ml water & heated)
- half fresh tomato chopped into chunks
- handful of fresh coriander
Instructions
Heat the pan on a medium high heat and add the vegetable oil
Add the garlic paste and BIR tomato paste and stir for around 10 seconds
Add the sliced onion stirring occasionally and cook for around 10 mins until translucent and completely softened
Add the mix powder, salt and methi and stir in for another 10 seconds
Add the fresh tomato and stir for 30 seconds
Drain the chickpeas and add to the pan, stir for around 1 min so that all the chickpeas are coated with the spices
Add the base gravy and simmer on a high heat for around 2 mins whilst occasionally stirring, scrape off any dried sauce on the edges back into the pan
Turn down to a low heat and simmer for another 10 mins until the sauce thickens and is a dry consistency
Add the coriander and stir through
