We are going to be cooking the great Indian gas producer(hehe). This is traditionally made in northern india and eaten with a fried bread called Bhatura- its even traveled overseas and is popular street food in Trinidad but called by another name and very moreish

• Chickpeas/ Chana dry- 250 g
• Baking soda/Sodium bicarbonate/bicarb – pinch- this softens the seed coat and makes it easier to cook.
• Ajwain seeds/Carom ajowan- pinch- these tiny seeds pack a flavour punch and also are anti flatulent
• Onions- 1 medium earlier and one later.
• canned diced tomatoes-

Soak overnight with baking soda..next day wash and cook till soft with some onion and ajwain can also add some tea bag water for dark colour. Then heat oil with clove cinnamon black cardamom and jeera and saute some chopped onion till translucent.. add the canned diced tomatoes. Turmeric chilli powder and cooked chana and simmer on low heat for long time .

Add anardana powder or pomegranate molasses( dibs  in Arabic) and ginger julienne and coriander. 

Serve with the bhatura..there is a recipe knocking around on the blog