Crispy curry leaves and coriander seeds add zing to this curried chickpea stew.Katrina MeyninkeasyTime:30 mins - 1 hourServes:4
Without fail,tinned chickpeas offer a dinner solution when pressed for time,ingredients and motivation. And when combined with a few glorious spices,a tin of toms and a bit of time,you have a very fine dinner indeed. This is very,very loosely based on the Punjabi chana flavour profile. Serve it with steamed rice and the addition of fried curry leaves and coriander seeds for some midweek dinner zing,and winning leftovers for lunch the next day.