Ingredients
- 1 packet of Parampara Chole Gravy Mix
- 1 tin of boiled chickpeas (you can get this from any Indian shop or the "world foods" aisle of most major supermarkets
- About 800 ml of water
- center|thumb|300px|Tin of boiled chickpeas
- center|thumb|300px|packet-mix
Directions
Start by opening the tin of chickpeas and washing it using the "sieve under the cold tap" method. Open up the packet-mix also:
center|thumb|300px|Wash and drain the tin of boiled chickpeas
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Then put the drained, boiled chickpeas into a pot and add the packet-mix and water - and bring to boil. Reduce the heat so that it simmers - and keep it simmering with the lid off for around one hour. Yep - one hour. Stirring occasionally.
center|thumb|300px|Add the water and let it simmer for an hour with lid-off until reduced
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Then, when the "gravy" has reduced so that the chickpeas are visible in a semi-thick consistency - have a taste and see what you think. In my case I think it needed a bit more salt - and I also added a few pieces of chopped fresh tomato - as well as half a finely-chopped onion. (Toss in the onion and the tomato raw - and let it simmer gently for a few more minutes.)
Put the lid back on and let it sit for around 15 mins whilst you prepare some fresh basmati rice - or heat up some pitta-bread or make some toast.
Serve with a chunky salad of cucumber, tomato and carrot - and/or some mint chutney on the side.
I was mildly surprised at how good it tasted. Ok - so it was slightly bland - and could have done with a bit of extra garam masala or ground red-chillie - but it wasn't bad for such a low-effort dish. Not bad at all ...