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Anardana chana (pomegranate and chickpea curry)
Fruit and vegetables
2
onions
, roughly chopped
3cm/1¼in fresh root
ginger
, finely grated
1 small green
chilli
, finely chopped
50g/1¾oz
pomegranate
seeds, to garnish
handful
coriander
, finely chopped, to garnish
Tins, packets and jars
200g/7oz dried
chickpeas
, soaked in water overnight
100g/3½oz
chana dal
, soaked in water overnight
Cooking ingredients
2 tbsp
sunflower oil
1½ tsp
cumin
seeds
1
cinnamon
stick
2 black
cardamoms
, lightly crushed
2–3
cloves
1 tsp
salt
1½ tbsp anardana powder (crushed pomegranate), or 1 tbsp
pomegranate molasses
1 tsp
garam masala
Back to recipe
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