Pomegranate and Chickpea Curry
Pomegranate and Chickpea Curry

Ingredients

Method

  • 200g dried chickpeas, soaked overnight
  • 100g chana dal, soaked overnight
  • 2 tbsp oil
  • 2 chopped onions
  • 3cm piece of ginger, grated
  • 1.5 tsp cumin seeds
  • 1 cinnamon stick
  • 2 cardamoms, lightly crushed
  • 2 cloves
  • 1 green chilli, finely chopped
  • 1 tsp salt
  • 1 tbsp pomegranate molasses
  • 1 tsp garam masala
  • 50g pomegranate seeds, to garnish
  • Handful of chopped coriander, to garnish
  • Drain the chickpeas and pop them in a saucepan. Cover with water, and simmer for 45 mins. Drain and set aside. Meanwhile, heat the oil in a saucepan and add the onions, frying for a few minutes to soften. Add the ginger, chilli, salt and spices, then drain the chana dal and add to the pan with 400ml water. Simmer for 40 mins, or until the dal is tender.
  • Stir in the pomegranate molasses, garam masala, and chickpeas. Heat through, and season to taste. To serve, pick out the whole spices, then garnish with coriander and pomegranate seeds.
2 hrs
4 serving
This recipe pairs perfectly with the Alkoomi Rosé 2021 from Frankland River, Australia.

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