2 x 400g (14oz) cans chickpeas
1l (13/4 pints) water
2 tea bags (preferably Red Label)
50ml (2fl oz) rapeseed oil or ghee
2 medium onions, finely chopped
1 tbs ginger garlic puree
pinch of salt
150g (5oz) tomato puree
juice of 1 lemon
2 tsp coriander leaves, chopped
cooked rice, to serve
For the spice blend:
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground turmeric
1 tsp pomegranate seeds
2 cloves
2 black cardamoms
4 green cardamoms
1/2 stick cinnamon
2 small bay leaves
4 dried red chillies
salt, to taste
1. Drain the chickpeas and put in a pan with the water and tea bags. Bring to the boil, then turn off the heat and set aside for 10 minutes. Remove the tea bags.
2. To make the spice blend, put all the ingredients in a dry frying pan and toast, shaking often, for 1-2 minutes, until fragrant. Transfer to a mortar and pestle of spice grinder and grind into fine powder. 3. Heat the oil or ghee in a frying pan, add the onion, ginger garlic puree and salt and saute for 8-10 minutes or until softened. 4. Stir in the spice blend and cook for 10 more minutes. Add 1 tbs of the chickpea water to prevent sticking. 5. Add the tomato puree and cook for 5 minutes. 6. Pour in the chickpeas and water. Cook for 20 minutes or until thickened, then stir in the lemon juice. 7. Garnish with fresh coriander and serve with rice.