「Chickpea Curry with Fried Bread」

Ingredients and amounts

• Dried chickpeas: 200g (soaked for 8 hours)
• Onions: 2 (about 200g), finely chopped
• Tomatoes: 3 (about 300g), finely chopped
• Ginger: 10g, grated
• Garlic: 4 cloves (about 12g), grated
• Green chilies: 2, slit
• Cooking oil: 30ml
• Black tea bag: 1
• Turmeric powder: 3g
• Red chili powder: 5g
• Coriander powder: 8g
• Cumin powder: 5g
• Garam masala: 5g
• Pomegranate powder: 3g (or lemon juice 15ml)
• Salt: 6g
• Water: 500ml
• All-purpose flour: 250g
• Yogurt: 60ml
• Cooking oil: 15ml (for dough)
• Baking soda: 2g
• Salt: 3g
• Warm water: about 60ml
• Cooking oil: 500ml (for frying)

Step-by-step method

1. 1

   Step 1

   Soak the dried chickpeas in water overnight (at least 8 hours); they will double in volume.

2. 2

   Step 2

   Drain the soaked chickpeas.

3. 3

   Step 3

   Place them in a pot with 500ml water and 1 black tea bag (for color).

4. 4

   Step 4

   Bring to a boil over high heat, then reduce to medium heat and cook for 25-30 minutes until the chickpeas can be easily crushed with fingers.

5. 5

   Step 5

   Remove the tea bag and reserve the cooking liquid.

6. 6

   Step 6

   Heat 30ml cooking oil in a wok over medium heat.

7. 7

   Step 7

   Add the chopped onions and stir-fry until golden brown (about 6-8 minutes).

8. 8

   Step 8

   Add the grated ginger and garlic, stir-fry for 1 minute.

9. 9

   Step 9

   Add the chopped tomatoes and stir-fry until completely soft and oil separates (about 5 minutes).

10. 10

    Step 10

    Add 3g turmeric powder, 5g red chili powder, 8g coriander powder, 5g cumin powder, and 6g salt.

11. 11

    Step 11

    Stir-fry for 2 minutes to release the aroma of the spices.

12. 12

    Step 12

    Pour the cooked chickpeas and their liquid into the wok.

13. 13

    Step 13

    Add the green chilies and stir well.

14. 14

    Step 14

    Bring to a boil over high heat, then reduce to low heat and simmer for 15-20 minutes, crushing some chickpeas with the back of a spoon to thicken the gravy.

15. 15

    Step 15

    Add 5g garam masala and 3g pomegranate powder (or 15ml lemon juice).

16. 16

    Step 16

    Stir well and turn off the heat. Set aside.

17. 17

    Step 17

    In a large bowl, mix 250g all-purpose flour, 2g baking soda, and 3g salt.

18. 18

    Step 18

    Add 60ml yogurt and 15ml cooking oil.

19. 19

    Step 19

    Gradually add warm water, kneading into a smooth and soft dough (slightly softer than regular dough).

20. 20

    Step 20

    Cover the dough with a damp cloth and let it rest for 30 minutes.

21. 21

    Step 21

    Divide the dough into 8 equal portions.

22. 22

    Step 22

    Lightly oil your hands, take one portion, and roll it into a round disc about 15cm in diameter and 3mm thick.

23. 23

    Step 23

    Heat 500ml cooking oil in a deep pot over medium-high heat to about 180°C.

24. 24

    Step 24

    Gently slide the disc into the hot oil and press it lightly with a slotted spoon to help it puff up.

25. 25

    Step 25

    Fry for 1-2 minutes, then flip and fry until both sides are golden brown.

26. 26

    Step 26

    Remove and drain on paper towels.

27. 27

    Step 27

    Reheat the chickpea curry.

28. 28

    Step 28

    Serve the fried bread hot with the chickpea curry.

29. 29

    Step 29

    Optionally serve with sliced onions, green chilies, and lemon wedges.