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Chanay Ka Shorba - Chickpea (ginger, chilli, turmeric, tomatoes)

(recipe, Carrie Stewart)


  1. Ghee for frying
  2. ½ tsp. fresh ginger, minced
  3. 1 cup finely chopped fresh tomatoes
  4. 2 cups cooked chickpeas, drained
  5. Salt to taste
  6. ½ tsp. red chilli powder
  7. 1 tsp. turmeric
  8. 1 cup water
  9. 1 whole fresh green chili
  10. Handful chopped fresh coriander
  11. 1 tsp. Garam masala


  1. In a little hot ghee fry the ginger and tomatoes, and simmer covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required. Add the cooked (or canned) chickpeas, salt, red chili powder, and turmeric, and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is a thick gravy. The dish can be offered at this point as a masala curry. For a wetter curry, add another cup of boiling water and simmer on low heat for 10-15 minutes. Add the whole chili, coriander, and garam masala. Remove from the heat and leave, covered, for 5 minutes or until the oil rises to the top.