| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Sainsbury’s, Sainsbury7 |
6 |
servings |
INGREDIENTS
| 6 |
tb |
Vegetable oil |
| 4 |
|
Bay leaves; crumbled (4 to 6) |
| 1 |
tb |
Cumin seeds |
| 1 |
|
400 gram can tomatoes; (14oz) |
| 375 |
g |
Kabli chana; (chick-peas) soaked |
|
|
; overnight in cold |
|
|
; water and drained |
|
|
; (12oz) |
| 2 |
|
Green chillies; de-seeded if wished |
| 2 |
ts |
Salt |
| 900 |
ml |
Hot water; (1 1/2 pints) |
| 2 |
|
Garlic cloves. sliced finely |
| 50 |
g |
Fresh parsley; chopped (2oz) |
INSTRUCTIONS
Heat 4 tablespoons of the oil in a saucepan over a medium heat and
cook the bay leaves and cumin for 1-2 minutes, stirring continuously.
Add the canned tomatoes with their juice, the chick-peas, whole
chillies, salt and hot water.
Bring to the boil and boil rapidly for 10 minutes, then reduce the
heat, cover and simmer for 3-4 hours, until the pulses are tender.
When the chick-peas are ready, heat the remaining oil in a small
frying-pan over a medium-low heat and cook the garlic slices for
about 5 minutes, until beginning to brown, stirring occasionally.
Stir the garlic and parsley into the chick-peas. Cook for a further 10
minutes, then serve.
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