| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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