Anardana chana (pomegranate and chickpea curry)

1. 1

   Drain the chickpeas and place in a saucepan. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes, or until tender. Drain and set aside.

2. 2

   Meanwhile, heat the oil in a heavy bottomed saucepan over a medium heat. When hot, add the onions and cook for a few minutes until starting to soften. Add the ginger, spices, chilli and salt.

3. 3

   Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil, then simmer for 35-40 minutes, or until the dal is tender. Add a little more water if needed.

4. 4

   Stir in the anardana, garam masala and chickpeas, heat through and adjust the seasoning.

5. 5

   To serve, pick out the whole spices if you wish and garnish with the coriander and pomegranate seeds.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.