Pindi Chana

Pindi Chana

Ingredients (use vegan versions):

1 cup dry chickpeas, rinsed
2 bags black tea
oil, as needed
1 onion, chopped
1 (2″) piece ginger, chopped
2 cloves garlic, chopped
1 green chili, chopped
3 tomatoes, chopped
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon cinnamon
salt, to taste

Directions:

1. Cover chickpeas with water and add the tea bags. Soak for at least 6 hours; I left mine overnight. Drain the chickpeas and add to a large pot.

2. Cover with water, cover and cook until tender, about 25 minutes. Reserve 1 cup of …

Read full article at vegweb.com

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