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Pomegrenate flavored chickpeas with fresh cilantro leaves

A traditional roadside dish from Gujarat. This is traditionally served with fried or griddle breads. Pomegranate seeds not only enhance the flavor of spices but also add a special sweet-sourness to the dish. You can buy it in powder form from Indian grocery stores.

Serves 40

5 pounds Garbanzo Beans Dried

12 ounces Canola Oil
6 ounces Channa Masala Suhki's

3 Onions Diced

1/2 cup Pomegranate powder

6 medium Tomatoes, Diced

2 large bags fresh Spinach
8 ounces Tamarind Chutney Suhki's
1/2 bunch Cilantro Chopped

Soak the beans in water overnight.
Drain beans and cook in boiling water until tender. Retain two cups of water from the beans.
Heat oil in a large skillet, add Channa Masala and saute for 30 seconds, add onions and saute until translucent. Add the pomegranate powder and stir for 2 minutes.
Add garbanzos, tomatoes, tamarind chutney, cilantro and water, cook until all the flavors blend well. serve.

Chef’s Tips:

If using canned chickpeas, make sure to drain and rinse them.

Remove 3 cups of cooked chickpeas and coarsely blender them in a food processor. Add them back into the cooked dish. Stir and cook for another 4 to 5 minutes. This will thicken up the sauce.

 

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