Exotic & unexpected

Appears in
Pimp My Rice: Over 100 inspirational rice recipes from around the world

By Nisha Katona

Published 2017

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This recipe for Tea-Steeped Chickpea Pot has its history in Punjabi cuisine. We had a dear family friend, Mr Jagota, who never cooked his chickpea curry without a huge muslin full of good Darjeeling tea leaves hanging in the bubbling vat of simmering goodness. This addition of the tea adds a deeply mature seam of flavour to the tomato sauce. The tannins seem to add a much-needed, bitter edge. There is so much tame flavour in amongst the chickpeas, the rice, the tender vegetables, the sweet tomato sauce that the dish cries out for the additional dimension of tannin tang.