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|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Published on May 4, 2007
Northern Indian classic street food — chickpeas cooked in a fragrant and spicy fresh mint sauce
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