Gourmet Pakistani Brunch Feast: Spiced Chana Masala & Cilantro-Mint Chutney

Allergens

N/A

Ingredients

• 1. 2 cups dried chickpeas, soaked overnight and drained 2. 3 tablespoons vegetable oil 3. 1 large onion, finely chopped 4. 3 cloves garlic, minced 5. 1
• inch piece ginger, grated 6. 1 teaspoon cumin seeds 7. 1 teaspoon coriander seeds 8. 2 tomatoes, diced 9. 1 tablespoon tomato paste 10. 1 teaspoon paprika 11. 1 teaspoon ground turmeric 12. 1 teaspoon garam masala 13. 1 teaspoon chili powder (optional) 14. Salt, to taste 15. Fresh cilantro leaves, for garnish 16. Fresh mint leaves, for garnish 17. Lime wedges, for serving

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and golden brown.
2. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
3. Add the cumin seeds and coriander seeds to the pot, stirring frequently until they turn aromatic.
4. Mix in the diced tomatoes, tomato paste, paprika, ground turmeric, garam masala, chili powder (if using), and salt to taste. Cook for 5 minutes until the tomato sauce has thickened.
5. Add the soaked and drained chickpeas to the pot, stirring well to combine all ingredients. Cover the pot and simmer for 40 45 minutes or until the chickpeas are tender.
6. Taste and adjust seasonings as needed. Serve hot with fresh cilantro and mint leaves for garnish, and lime wedges on the side.

Chef’s Insight

To enhance the mouthfeel and aroma, add a pinch of saffron or a few cardamom pods during cooking. These spices will elevate your brunch experience to new heights.

Notes

Be sure to use dried chickpeas rather than canned to achieve the best texture in this recipe.