Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This is a North Indian way of cooking chickpeas. It is usually eaten at the start of a meal, or served as a side dish. You can use two 400 g (14 oz) tins of chickpeas if you prefer. Drain them, mash a cupful and add them to the onion and spices with 400 ml (14 fl oz) water.