Chickpea Curry with Green Mango and Pomegranate

Ingredients

• 250g/10oz dried chickpeas
• 1.5 litres/3 pints water
• 2 large onions
• 4 garlic, 5cm/2in piece root ginger
• 8 large tomatoes, blanched, peeled and halved
• 1 tbsp coriander seeds
• 1 tbsp white cumin
• 1 tsp black cumin
• 6 green cardamom
• 2 black cardamom, 5cm/2in piece cinnamon
• 6 cloves
• ½ tsp fennel seeds
• ½ tsp mace
• 4 tbsp sunflower oil
• 1 tsp red chilli powder
• ¼ tsp ground turmeric
• 1 heaped tsp sun-dried mango powder (amchoor)(available from some specialist Asian stores), or 1 tbsp lemon juice
• 1 heaped tsp sun-dried pomegranate powder (anardana) (available from some specialist Asian stores), or 1 tbsp pomegranate molasses or lemon juice
• , to taste salt
• 1 red chilli, 2.5cm/1in piece root ginger
• 2 tbsp chopped fresh mint
• 2 tbsp fleshy pomegranate
• 1 small raw green mango

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →