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Chai Patte Waali Chana Tea-Simmered Chickpeas
A northeast Indian chickpea curry simmered in strong Darjeeling tea, which lends colour, aroma and a gentle tannic bitterness, over a quick sizzle of cumin, ginger, garlic and green chile; lime brightens it at the end.
- YieldServes 6
- Hands-on18 min
- Total31 min
- Difficulty
Ingredients
Tea
- 480 mlwater
- 2 tbspblack tea leaves, preferably Darjeeling
- 2 tbspmustard oil or canola oil
- 1 tbspcumin seeds
- 2 tbspfresh ginger, finely chopped
- 1 tbspgarlic, finely chopped
- 3fresh green Thai, cayenne or serrano chiles, stems removed, thinly sliced with seeds; 2 to 4 to taste
- 500 gcooked chickpeas, about 3 cups, drained
- 15 gfresh cilantro leaves and tender stems, finely chopped (about 1/4 cup)
- 1½ tspcoarse kosher or sea salt
- ½ tspground turmeric
- 1medium lime, juiced
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