Chickpeas simmered in a dark, tangy onion and tomato masala, with a black tea bag in the pot for that deep dhaba colour. Vegan, cheap and naturally gluten free.
Prep
15 mins
Cook
35 mins
Servings
4
Per serving
£0.80
Difficulty
easy
The tea trick is what gives this its almost mahogany colour without any food dye, and it adds a faint tannic edge that plays well against the amchur. Made with tinned chickpeas it is a genuine weeknight dish, but if you soak dried ones overnight the texture is better and the cost drops further.
Put the drained chickpeas in a saucepan with 400ml water and the tea bag. Bring to a simmer, cover and leave on the lowest heat while you build the masala, at least 15 minutes.
Do not squeeze the tea bag when you remove it or the gravy turns bitter. Just lift it out and let it drain for a second.
Heat the oil in a wide pan over a medium heat. Add the cumin seeds and let them pop and darken for about 20 seconds.
Add the chopped onions and a pinch of salt and fry for 10 to 12 minutes, stirring regularly, until well browned at the edges. You want more colour than you think.
Stir in the garlic, ginger and slit green chillies and cook for 2 minutes until the raw smell goes.
Add the tomatoes, ground coriander and turmeric. Cook for 8 minutes, breaking the tomatoes down, until the mixture thickens into a paste and oil beads at the edges.
Remove the tea bag from the chickpea pan, then tip the chickpeas and all their dark cooking liquid into the masala. Add the remaining salt and simmer uncovered for 12 to 15 minutes.
Crush roughly a quarter of the chickpeas against the side of the pan with the back of a spoon. This thickens the gravy naturally without any flour.
This is what turns a thin, watery chana into one that clings to rice.
Stir in the amchur and garam masala, cook for 1 more minute, then taste and adjust for salt and sourness. Finish with chopped coriander and sliced red onion if using.