350g dried chick peas, soaked overnight
and drained
60ml vegetable oil
1 large onion, very finely chopped
225g tomatoes, peeled and finely chopped
15ml ground coriander
15ml ground cumin
5ml ground fenugreek
5ml ground cinnamon
1-2 hot green chilies, seeded and finely
sliced
2.5cm fresh root ginger, peeled and grated
60ml lemon juice
15ml chopped fresh coriander
salt and freshly ground black pepper
For the Rice
40g ghee or butter
4 green cardamom pods
4 cloves
650ml boiling water
350g basmati rice, soaked for 20 minutes
and drained
5-10ml granulated sugar
5-6 saffron strands, soaked in warm water
Method :
Cook the
chick peas in simmering water, covered, for 1-1 1/4 hours until tender.
Drain, reserving the liquid. Heat the oil in a saucepan. Reserve about
30ml of the onion and add the remainder to the pan. Fry for 4-5 minutes,
stirring frequently. Add the tomatoes. Cook over a low heat for 5-6
minutes until they are very soft.
Stir in the
ground coriander, cumin, fenugreek and cinnamon. Cook for 30 seconds,
then add the chick peas and 350ml of the reserved cooking liquid. Season
with salt, cover and simmer gently for 15-20 minutes. Meanwhile, to make
the rice, melt the ghee or butter in a saucepan and fry the cardamom
pods and cloves for a few minutes.
Remove from
the heat and, when the fat has cooled a little, add the boiling water
and rice. Stir, cover tightly and cook by the absorption method for 10
minutes. When the rice is cooked, add the sugar and saffron liquid and
stir thoroughly. Cover again. The rice will keep warm while you finish
cooking the chick peas. Mix the reserved onion with the sliced chilies,
ginger and lemon juice, and stir the mixture into the chickpeas. Add the
fresh coriander, adjust the seasoning and serve with the rice.
Chilies
provide the heat in this classic hot sour dish.
