Afghan (Kabul & Herat)
Kabuli Channa
An Afghan snack of chickpeas, fennel and tomato puree, seasoned with mustard seeds and curry powder and cooked in a pan.
10 min · Serves 2 · Medium
2
Ingredients
Method
Start cooking mode- Cook 10 min · 10 min total
- medium
- 1
Heat ghee and fry mustard till they begin to pop. Reduce heat, add onion, saute until translucent.
- 2
Add garlic and fennel and saute for up to 5 minutes. Dont let garlic burn. Reduce heat and add curry paste.
- 3
Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
- 4
Add tomato puree, chickpeas and tomatoes with ¼ pint hot water. Cook gently until water evaporates.
- 5
Add another ¼ pint hot water and the salt, pepper and asafoetida. Cook gently until water has evaporated again leaving a dryish curry. Stir in coriander and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
