Lentil Daal Kits
Punjabi Chickpea Masala
3 Simple Steps | Ready in 5 mins
Our Punjabi-style Chickpea Masala is inspired by the Punjabi dish, 'Chana masala’. To capture the smoky earthiness reminiscent of the dish, we have paired chickpeas with a symphony of spices and mellowed with a rich tomato base, layering the flavours step by step.
This earthy and satisfying Punjabi-inspired chickpea masala comes complete with chickpeas and whole spices. Enjoy as a main with rice or naan, or serve as a side dish.
Origin story
The origins of Punjabi chickpea masala, otherwise known as ‘chana masala’, are said to date back to the bronze age, when trade routes first started expanding and exchange of spices, recipes and culinary traditions between nations became prevalent. Mughal rulers of India were known for marrying Persian and Indian flavours and traditions together, and some believe they brought the dish back to the Indian subcontinent after their travels to Persia.
Taking inspiration from current Punjabi versions of the dish, we have included a sophisticated spice blend and a sachet of whole spices that pay tribute to the historic exchange of recipes between countries along the ancient spice routes.
Information
- Heat 1 tbsp. of oil in a small pan, add spices and cook for 20 seconds (using the chilli from the spice pouch for extra heat).
- Add the sauce from the small pouch, stir and bring to a simmer.
- Add the chickpeas from the large pouch, along with 4-5 tbsp, water, and bring to a simmer, stirring occasionally until cooked through.
Serves 2-3 with naans, rice or parathas. Can also be served as a side along with one of our Indian curries.
As appliances may vary, these are guidelines only.
Please ensure food is fully cooked and piping hot throughout before serving.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- For a real Punjabi-style flavour, finish with a knob of butter and garnish with thin slices of red onion pickled in a little lemon juice, as well as some fresh, chopped coriander.
- To elevate the dish, add some baby spinach in step 3 and stir until wilted and piping hot.
For added earthy flavour, sauté some mushrooms in the oil until lightly browned before adding the whole spices in step 1.
Cooked Chickpeas 34% (Chickpea, Water), Onion, Water, Sunflower Oil, Tomato Paste, Ginger, Salt, Garlic, Ground and Whole Spices, Cumin, Pomegranate Seeds, Coriander Powder.
MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
No artificial preservative, colouring or flavouring.
Suitable for Vegetarians.
Store in a cool, dry place.
Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Nutrition Information
| Typical Values | Per Serving (250g) | Per Serving (166g) | Per 100g |
|---|---|---|---|
| Energy | 1130kJ | 750kJ | 452kJ |
| Protein | 10.3g | 6.8g | 4.1g |
| Fat, total | 11.5g | 7.6g | 4.6g |
| - saturated | 3.0g | 2.0g | 1.2g |
| Carbohydrate | 36.8g | 24.4g | 14.7g |
| - sugars | 7.5g | 5.0g | 3.0g |
| Dietary Fibre, total | 11.0g | 7.3g | 4.4g |
| Sodium | 1030mg | 684mg | 412mg |
