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!
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
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.
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