Black chickpea salad (Kala channa masala)
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 400g tin black chickpeas(see below)
- 2 green chilliesfinely chopped
- 2 tsp channa masala
- 1 tsp chaat masalaplus extra
- 1 red onionfinely chopped
- finely chopped to make 2 tsp ginger
- vegetable oilfor frying
- 2 tsp mustard seeds
- 10 curry leaves
- 3 dried red chillies
- 1/2 tbsp lemon juice
- 100g tomatoeschopped
- a large bunch corianderchopped
- 50g fine sev(see below)
- a handful peanutsskin-on, to serve
- 1 limewedged
Nutrition:
- kcal208
- fat8.5g
- saturates0.6g
- carbs20.8g
- sugars4.5g
- fibre6.8g
- protein8.7g
- salt0.9g
Method
step 1
Put the black chickpeas (including their liquid), green chillies, both masala powders, red onion and ginger in a bowl and mix.
step 2
Heat a frying pan with 1 tbsp of vegetable oil and fry the mustard seeds, curry leaves and whole dried red chillies for 30 seconds.
step 3
Add in the chickpea mixture. Simmer gently for 10 minutes, stirring regularly. Season and add the lemon juice.
step 4
Divide the warm chickpeas between 4 bowls and top with the tomatoes, coriander, fine sev, peanuts and a final sprinkle of chaat masala.
step 5
Serve with the lime wedges.
