Chickpeas are high in fibre and protein, and also contain some key vitamins and minerals. They offer some incredible health benefits such as improving digestion, reducing risk of disease keeping blood sugar levels stable.
This recipes serves 2
1 white onion
Small red chili
80g Balti paste
200g Chopped Tomatoes
2 Tbsp yogurt or vegan yogurt
Salt and pepper
Chop the onion, chilli and sauté on a medium heat for 5/8 mins.
In a bowl mix the drained chickpeas with the balti paste.
Add the chick peas to onion and chili.
Add a splash of boiled water and stir through.
Throw in the chopped tomatoes and lower the heat.
Leave to simmer 10 mins.
Finally stir in the yogurt and stir through- do not do this until the end or it will curdle.
Serve with brown rice, naan bread and Kerala salad.
Homemade Balti paste
5 tblsp coriander seeds
3 tbsp powdered cumin
2 tspn Ground Cinnamon
1 tspn dried chilli or 2 fresh chilli (or if you must 1 tsp chilli powder)
2 tsp mustard seeds
2 tsp fennel seed
3 tspn cardamom seeds
1 tspn fenugreek seeds
6 bay leaves
3 tblsp curry powder
2 tblsp ground turmeric
1 tblsp ginger powder
Place all ingredients into a frying pan over high heat, stir and toast for approximately 1 minute.
Transfer to your mortar and pestle and ground to a powder
Add 2 tablespoons olive oil
Grind together for a further 4 minutes until you form a paste.