Name: Chickpeas in onion-scented tomato sauce
Yield: Serves 4
Cuisine: India
Ingredients: 675 g/1½ lb canned chickpeas, drained and well rinsed; 45 ml/3 tbsp mustard oil, sunflower oil or light olive oil; julienne strips of fresh tomato and fresh red chillies, and sprigs of fresh coriander (cilantro), to garnish; Plain Boiled Rice and Indian bread, to serve; 10 ml/2 tsp ground coriander; 10 ml/2 tsp ground cumin; 5 ml/1 tsp salt, or to taste; 10 ml/2 tsp garlic purée; 2.5 cm/1 in piece of cinnamon stick; 1 large onion, finely chopped; 2.5 ml/½ tsp chilli powder; 2.5 ml/½ tsp ground turmeric; 150 g/5 oz canned chopped tomatoes with their juice; 10 ml/2 tsp ginger purée

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Ghughni is the most popular street food in Kolkata. Street vendors serve it to hundreds of people every day, topped with a flat bread of some kind. It is wonderfully aromatic and packed full of protein and fibre. Traditionally, dried chickpeas are soaked and boiled until tender before cooking them in the spiced sauce, but canned chickpeas give an excellent result if you rinse them thoroughly before use.

Ingredients

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Ingredients

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