Black Chickpea Chaat
By OcadoLife
Published on 13 February 2023
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, complemented by a little tang and spice, and different textures.” Serve this vegan-friendly iftar snack while hot, or chill and tuck into it cold with a dollop of natural or dairy-free yoghurt on top. Looking for more vegetarian recipes? Look no further.Time and servings
15 minsTotal time
4Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 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
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.Step 2
Add the onion; stir for 3 mins, until softened but still with some bite.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.