Veganuary Recipe: Ayurvedic Black Chickpea Curry

Doing Veganuary?

If you are going vegan for Jan then try our Ayurvedic inspired ‘Chole Kala Chana’ from our vegan menu.  Co-created by Mark Broadbent and Ayurvedic Practitioner, Tina Toft (Yogi Health), this is a unique, cleansing and highly seasonal dish.  Commonly known as ‘Kala Chana’ in Hindi, black chickpeas balance flavour better than their white counterpart – plus the Ayurvedic spicing really gets your digestive enzymes going!

Ingredients:

4 tsp sunflower oil

1 tsp cumin seeds

1 tsp ground coriander

3 tsp grated fresh root ginger

2 green chillies, seeds in, slit in half

1/2 tsp ground turmeric + pinch of black pepper

2 tsp ground cumin

4 tsp tomato purée

1 tsp salt

pinch of nutmeg

240g drained, tinned black chickpeas

Coriander leaves to garnish

Method:

Heat the oil in a frying pan then add the cumin seeds. Once they start sizzling, add the grated ginger and green chillies and cook for one minute. Add the turmeric, black pepper, ground cumin & coriander, nutmeg, tomato purée and salt and mix well.

Drain the kala chana through a sieve and rinse under cold running water. Add to a pan and cover with 500ml water, then cook over a high heat for 5 minutes until heated through. Add the spice mix to the kala chana and stir until well combined.

Garnish with some coriander leaves and serve with coconut yoghurt.