Chana chaat recipe
The vibes of India in this delicious and easy chana chaat recipe. Full of spices and crunchy elements.
Ingredients
- 1 onion small, halved and sliced
- 2 cm ginger finely grated
- 1 red chili deseeded and chopped
- 2 tbsp hazelnut oil
- 300 g chickpeas rinsed and drained
- 1/2 tsp chili powder mild
- 1 tsp garam masala
- 1/2 cucumber peeled, deseeded and diced
- 100 gr cherry tomatoes quartered
- 1 tbsp lemon juice
- 1 bunch fresh cilantro roughly chopped, plus extra to serve
- 4 tbsp greek yogurt
- 1 cup pomegranate seeds
- 2 poppadoms roughly crushed
Instructions
- Fry the onion, ginger and chili in the oil for 5 minutes or until the onions begins to soften. Add the chickpeas and cook for another 5 minutes until golden. Add the chili powder and the garam masala and continue cooking for an additional 2 minutes. Remove from the heat, season if needed and set aside to cool.
- Combine the cucumber, tomatoes, lemon juice and chopped coriander in a mixing bowl. Divide among 4 plates and top with the chickpea mixture, yogurt, pomegranate seeds and crushed poppadums. Sprinkle with the coriander leaves and serve before the poppadums start to soften
Notes
- Storage: Keep in an airtight container for a few days. Add papadums and fresh herbs just before serving.
- Dried Chickpeas: Yes, but they require soaking and cooking. Canned chickpeas are easier unless using a pressure cooker.
- Chickpeas vs. Garbanzo Beans: Same thing—"chickpeas" (English), "garbanzo beans" (Spanish).
- Spiciness: Depends on the amount and type of chilies used. Adjust to taste.
Nutrition
Calories: 255kcal | Carbohydrates: 35g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 539mg | Fiber: 9g | Sugar: 13g | Vitamin A: 487IU | Vitamin C: 32mg | Calcium: 76mg | Iron: 3mg