I love chaat as a snack and side dish
All over India, Pakistan and Bangladesh, chaat – chickpea curry – is eaten and enjoyed. Often it is eaten by hand or rolled into hot fresh flatbreads. Double this recipe and it could actually be a nutritious main course.
Chaat can be eaten hot or cold. Served cold, it makes perfect picnic grub.
I like my Chaat to be served quite spicy. In fact I add a lot more green chillies than I suggest in the recipe. Naga chillies taste fantastic with this dish.
This is a nice on for all you out there who, like me, are trying to eat less meat during the week without compromising on taste. No… I will never be a vegetarian but it’s nice to know that I can eat curries like this and not miss meat on my meat-free days.
Chaat curry can be eaten hot or cold.
My ebook is available now
for Kindle, iPad, iPhone, Android, Mac and PC right here.
- 2 x 400ml tins chickpeas
- 2 teaspoons rapeseed oil
- 1 tablespoon garam masala - my recipe is here
- 1 cinnamon stick
- 3 bay leaves
- 1 small onion - finely chopped and blended to a paste with a little water
- 1 x 400ml tin of chopped tomatoes - blended
- 3 x green chilli peppers - chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1/2 teaspoon sugar
- A pinch of turmeric
- 1 teaspoon chilli powder
- Salt and pepper to taste
- 2 tablespoons chopped coriander
- Heat the rapeseed oil in a large pan.
- When hot, throw in the cinnamon stick and the bay leaves and allow the oil to take on their flavour for about 30 seconds.
- Pour the blended onion into the hot spiced oil and fry for about eight minutes. It should become lightly browned.
- Add the tomatoes and the chopped chillies along with the garlic and ginger pastes.
- Now add the sugar, turmeric and a pinch of chilli powder and stir to combine.
- Dump in the chickpeas and simmer for a further five minutes.
- Season with salt and pepper to taste, add a bit more chilli powder if needed and sprinkle the chopped coriander over the top.
- Mix well and serve hot with rice and/or fresh naans.