Tuesday, 11 February 2014

Kabli Channa

A lovely vegan dish with a bit of a kick to it!
I thought it was going to make a bigger batch than it actually did, and so I added a whole chilli, use only half of it if you like it a bit spicy and leave it out if you prefer mild foods.

Kabli Channa
(Serves 1 as a main, 2 as a side)

300g can chickpeas (180g soaked and drained)
400ml water
1/2 tsp salt
1 tbsp coconut oil (/olive oil, or 30g butter)
1/2 onion, chopped
1 small cinnamon stick
3 whole cloves
1 garlic clove, crushed
1/2-1 green or red chilli, deseeded and finely chopped
1/2 tsp ground ginger
1 tsp ground coriander
100g tomatoes, chopped
1 tsp Garam Masala
Fresh coriander to garnish

Rice or naan to serve

- Start by heating the oil or butter up in a small casserole. Add the onion and garlic and soften for a few minutes. Now, add the spices, chilli, and tomatoes.

- After a few minutes, add the water and chickpeas and leave to simmer for about 20-25 minutes.

- Once done, serve up on a bed of rice or some naan bread. Enjoy!

Original source:
All Colour Indian Cookbook, No. 125

- Jules


  1. Hi! I love chickpea curries and this one sounds yummy. Love the addition of Cinnamon :)

    1. Angela, hi! Thank you so much, it was nice how, despite having a bit of a kick to it, the different herbs and spices gave it a nice round flavour!
      I made your quinoa granola today first thing when I got home from work by the way - love it! I will definitely post it up here soon, and link to your original recipe of course :) I hope you have a wonderful evening :) x