Tea-steeped chickpea pot

Name: Tea-steeped chickpea pot
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves: 4
Ingredients: ½ tsp ground cumin; a handful of coriander/cilantro leaves, roughly chopped; 400 g/14 oz can chopped tomatoes; salt and freshly ground black pepper; 400 g/14 oz can chickpeas, drained; 1 tsp turmeric; 1½ tbsp sunflower oil; 1½ tsp garam masala; 2 onions, finely diced; 1 garlic clove, crushed; 2.5 cm/1 in piece of fresh root ginger, peeled and grated; 1–2 green finger chillies, deseeded and finely chopped; 1 tbsp strong tea leaves; ¼ tsp chilli powder; 1 tsp soft brown sugar; 100 g/3½ oz/scant ½ cup white basmati rice, rinsed and drained; thick plain yogurt; 25 g/1 oz baby leaf spinach

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

This is one of India’s favourite go-to comfort dishes. It is traditionally served with bhatura or puri – classic Indian deep-fried breads. ‘You should open a restaurant and serve just this and puri,’ barked my ma, ‘and you will do very well, mark my words.’ So I did, and tea-steeped chickpeas are one of our biggest sellers.

Ingredients

1 tbsp strong tea leaves
1½ tbsp sunflower oil
2

Main course
Vegetarian
Gluten-free

Method

Boil 480 ml/16 fl oz/2 cups water and add it to the tea leaves. Leave to steep.

Heat the oil in a large