Chaat Tandoor (Tandoori Chickpeas)

Ingredients

• Tandoori Masala
• 1/4 tsp black peppercorns
• 1/4 tsp cloves
• 1/2 nutmeg
• 1 black cardamom
• 1 tbsp coriander seeds
• 3 green cardamoms
• 1/8 tsp fenugreek
• 1/4 tsp cinnamon sticks
• 1 tsp cumin seeds
• 1 tsp ginger powder
• 1 tsp garlic powder
• Roast whole spices for 5 mins, blend into a fine powder & mix well.
• Tandoori Chickpeas
• 2 cups cooked chickpeas (drained)
• 3 tbsp coconut oil
• 10 cloves garlic (peeled & smashed)
• 2 tbsp tandoori masala
• 2 tsp Kashmiri chilli powder
• 2 cups tomatoes (diced)
• 2 tbsp tomato paste
• 1 cup water (or more)
• 1 tsp coconut or brown sugar
• 1 tsp salt (to taste)
• 1/2 tsp red food colouring (I used beet powder, optional)

Instructions

1. 1

   --- Steps ---

2. 2

   Heat oil in a pot on medium high, add garlic & cook for 1 min.

3. 3

   Add tandoori masala & chilli powder, cook for 1 min.

4. 4

   Add both tomatoes & cook for 2 mins.

5. 5

   Add chickpeas & water, bring to a boil.

6. 6

   Add the rest of the ingredients & continue cooking till chickpeas are tender.

7. 7

   Taste to adjust seasoning & simmer for another 20 mins or till gravy reaches desired consistency (add more water if needed)

8. 8

   Serve with rice, sliced onion, green chilli & tomato, chopped cilantro or parsley, plus lemon or lime wedges.