| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 1 can chickpeas
- 1 small stub ginger
- 1 Orange pekoe tea bag
- 2 tbsp oil
- 1 packet Guddi’s chickpea spice blend
Ingredients
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Instructions
- Step 1: Steep tea and set it aside
- Step 2: Drain the can of chickpeas into a bowl
- Step 2 (contd) Reserve the liquid (aquafaba)
- Step 3: Mix Guddi’s chickpea spice blend with 3 tbsp of the aquafaba
- Step 3 (contd) Mix it into a paste and set it aside
- Step 4: In a food processor add ¾ cup of chickpeas
- Step 4 (contd) Add ½ cup of aquafaba
- Step 4 (contd). Blend into a paste
- Step 4 (condt) Pour into a bowl and set it aside
- Step 5 Julienne the ginger into thin strips
- Step 6: Over medium heat add 2 tbsp of oil to a heavy bottom pan
- Step 6 (contd): Add ginger and fry to a golden brown
- Step 6 (contd) Remove and set it aside
- Step 7: Add spice paste to oil, mix well
- ** Reduce heat to a Low/Medium and let cook for 5 minutes**
- GUDDI’S COOKING TIP Cook spice paste until fragrant and the oil forms around the edges
- Step 8: Add chickpea paste to mixture.
- Step 8 (contd) Increase temperature to Medium/High
- GUDDI’S COOKING TIP let it cook for 5 - 7 minutes
- Step 8 (contd) Add remaining chickpeas
- Step 9 Add ½ cup of the tea
- GUDDI’S COOKING TIP Add more tea if you like it soupy
- Step 9: Bring it to a rolling boil, and let it cook for approximately 7 - 10 minutes
- Step 10 Turn of heat and let it rest for 5 minutes
- Garnish with fried ginger and serve alongside Naan bread or enjoy on its own
Recipe Notes
