Amritsari Chole with Black Tea and Kulcha

Ingredients

• 480 g chickpeas, drained and rinsed
• 1 onion, finely chopped
• 4 garlic cloves
• 15 g fresh ginger, grated
• 300 g tomatoes, finely chopped
• 2 tbsp chana masala spice blend
• 2 black tea bags
• 1 tsp amchur (dried mango powder)
• 2 tbsp vegetable oil
• 4 kulcha
• 10 g fresh coriander, chopped
• 1 red onion, sliced

Method

1. 1

   Bring the chickpeas to the boil in a pan with 300ml water and the black tea bags, and simmer for 10 minutes to darken the chickpeas, then remove and discard the tea bags.

2. 2

   Meanwhile, heat the vegetable oil in a separate pan and cook the chopped onion over medium heat for 8 minutes until golden, then add the garlic and ginger and cook for 1 minute.

3. 3

   Stir in the chana masala spice blend and the finely chopped tomatoes and cook for 8 minutes until thickened.

4. 4

   Tip in the chickpeas with their cooking liquid and simmer together for 15 minutes, mashing a few chickpeas against the side of the pan to thicken the gravy.

5. 5

   Stir in the amchur and season to taste, then warm the kulcha in a dry pan or under the grill for 1-2 minutes on each side.

6. 6

   Serve the chole scattered with coriander and sliced red onion, with the warm kulcha alongside.