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Black Chickpea Chaat

By OcadoLife
Food writer Sumayya Usmani’s street-food-style Black Chickpea Chaat is a family favourite during Ramadan. “We break a fast with a pulse- and veg-packed snack, like this chaat, full of fresh, simple flavours,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 1 tsp of cumin seeds
  • 0.5 tsp of nigella seeds
  • 2 tbsp of poppy seeds
  • 1 large red onion, cut into fine rings
  • 200 g of cherry tomatoes, halved
  • 1 (400g) tin black chickpeas, drained
  • 100 g of tamarind chutney
  • 1 tbsp of dill, chopped
  • 2 green chillies, finely chopped
  • 4 dollops plain yoghurt, to serve (dairy free if required; optional)
  • 2 tbsp of coconut oil

Method

3 steps

  1. Step 1

    Heat the oil in a pan over a medium heat, add the seeds and fry for about 1 min, or until they start to pop.

  2. Step 2

    Add the onion; stir for 3 mins, until softened but still with some bite.

  3. Step 3

    Add the tomatoes, cook for 1 min, then stir in the chickpeas. Turn off the heat, stir in the chutney and season. Serve immediately, sprinkled with dill and chilli, or enjoy cold with yoghurt, if liked. Chill leftovers in an airtight container for up to 24 hrs.