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Chickpea and Tea

Now you’re wondering what does Chickpea has to do with Tea. The answer is simple, Tea can be used in cooking as well. Teas can be a key ingredient in a lot of cuisine. Here we have a recipe that Indian restaurants use that has Tea as the secret ingredient.

“Chole ki Sabji” or Chickpea Gravy is a very flavorful dish from the Indian Cuisine. This low fat, high in fiber dish is very easy to make. And goes best with Bhature, an Indian Bread. Below is the Recipe

Ingredients

2 cups Chickpeas soaked overnight, Garlic Cloves Sliced, Premier’s Cardamom Tea 1 tsp or 4gms, Ginger julienned 2tsp, 4-5 Green Chilli sliced, 1 Big Onion Chopped, Dried Mango Powder 1tsp, Salt to taste, Tomato Puree, Turmeric Powder, Coriander Powder, Chana Masala, Oil, Cumin Seeds, 1 Bay Leaf, 1 Cinnamon Stick, Cloves 2-3, 1 Star Anise, 2 Black Cardamom.

Instructions

Pressure cook the soaked Chickpeas with water, salt, garlic cloves, whole spices and Premier’s Cardamom Tea tightly packed in an infuser. If you don’t have a tea infuser a piece of clean muslin cloth can be used to tie the tea in. Do tie the knot tightly or the Tea would spill. Cook on medium heat, for 15-20 mins till the Chickpeas are soft.

Let the pressure off, and discard the spices and remove the Tea infuser. Don’t discard the water.

Heat oil on a pan, add the cumin seeds, turmeric powder, ginger, onions and saute till the onions are golden brown.

Add mango powder, then cook for 2 mins then add tomato puree and mix well.

Add Coriander powder, Chana Masala, the Green chilies, and cook for 6-7 mins.

Now put the pressure cooked Chickpeas in the pan and give it a good mix.

Cook on a Low flame for 8-9 minutes with the lid on, add more water if necessary.