Chikad chanay
This dish is prepared as part of a breakfast menu, I learnt it from a lady from Gujranwalla – Pakistan. The result is a dark and muddy chickpea dish.
Stage 1
Ingredients
Soak 1lb dry white chick peas in 4 pints of water overnight, drain all water 4 hours prior to cooking, sprinkle 2 tbs bicarbonate of soda, mix well and keep in a bowl for 2 hours. Wash under cold water until all of the soda is rinsed away.
Method
- Place chick peas in large saucepan add enough water to cover, bring to the boil, add two tea-bags (for colour!) keep on medium heat until chick peas are cooked and soft when pressed between thumb and forefinger – 20 mins. Remove and discard tea-bags.
- Or rinse and drain 12oz tinned chickpeas, sprinkle with half tsp bicarbonate of soda, mix well and keep for 30 mins, rinse in cold water to remove soda coating. Put in a saucepan, cover with water and boil on medium heat for 5 mins until soft.
Stage 2
Ingredients
half cup Basic Masala
Method
- Put the masala into a pan, add half cup of oil, heat up and add the boiled chick peas, mix-well, cook on low heat for 10 mins.
- Add 1 tsp black pepper and 1 tsp garam masala to further darken the colour.
Serve with naan.
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