Chickpeas in a Spicy Mint Sauce

This dish is often sold as a snack food on the streets of northern India, where it is known as Paraati Chana from the round tray known as a paraat in which it is served. Another reason to go to India. One might think that the large amount of mint leaves would overwhelm the spices that flavour the chickpeas, but in fact the mint forms a perfectly complementary background layer to the predominant cumin and coriander seasoning, combining to make a wonderfully multi-textured taste. As I often do, I've adapted this recipe from Madhur Jaffrey's World Vegetarian to pack it with an extra punch. It is filling and nourishing enough to be served as a meal with grains or breads and a vegetable dish.

Chickpeas in a Spicy Mint Sauce

1 cup dried chickpeas
1/2 cup dried chana dal or yellow split peas
1 cup mint leaves, packed and coarsely chopped
5 green chiles, or to taste, finely chopped
2 cloves garlic, crushed or minced
1 tablespoon fresh ginger, finely chopped
3 tablespoons olive or sesame oil
2 medium onions, chopped
2 large tomatoes, chopped
1 1/2 teaspoon ground coriander
1 1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1 1/2 teaspoon salt
3 tablespoons fresh lemon juice

Soak the chickpeas overnight in 6 cups of water and a spoonful of yoghurt whey or lemon juice.

Bring the chickpeas and water to a boil in a large saucepan. Reduce the heat to low and cover, simmering for one hour. Add the chana dal or split peas to the pan, cover, and continue simmering for another 45 minutes, or until the chickpeas and chana dal are tender. Drain and set the beans and cooking water aside separately.

While the beans are simmering, combine the mint, chiles, garlic and ginger in a blender with 6 tablespoons of water. Blend, pushing down the mixture with a rubber spatula, until all the ingredients are puréed. Set aside.

Heat the olive or sesame oil in a large saucepan over medium-high heat. Add the onions and stir fry until well browned. Add the tomatoes and cook, stirring, until the tomatoes are reduced and oil begins to show at the sides of the pan, about 10 minutes. Add the puréed mint mixture and continue to stir for another 5 minutes. Add the chickpeas and 2 cups of the cooking liquid, and stir in the coriander, cumin, garam masala, salt and lemon juice. Mix thoroughly, cover and lower the heat. Let simmer gently for half an hour. If necessary, add more cooking liquid or water to the pan, but the mixture should be fairly thick. Serve hot.