channa masala

• Rinse chickpeas, then leave to soak in five cups of water, at least overnight. Drain and rinse when ready.
• Place drained chickpeas in a large pot with fresh water, salt and fruit salt. Add the tea bags and bring to a boil. Reduce heat, to very low, cover, and simmer for one hour, or until the chickpeas are tender. Scoop off any foam that may appear.
• Once tender, drain the chickpeas, reserving the cooking water. Discard the teabags. Coarsely mash one quarter of the chickpeas, then set aside.

to make the masala

• Dry roast the wholes spices for the chole masala in a small pan for a few minutes until aromatic. Allow to cool, then grind to a coarse powder. Mix the dried mango powder into the ground spices and set aside.

to cook

• Blend the ginger and green chilli to a fine paste using a little water. Set aside.
• Heat the oil in a wide pan. Add the sliced onions (not the finely sliced onions reserved for serving), sprinkle with salt, and cook on a medium heat for 10 minutes, or until they turn golden.
• Add the sliced garlic and stir for two minutes, or until it just changes colour.
• Add the ginger and chilli paste, mix well and cook for one minute.
• Add the pureed tomato and turmeric, mix well and cook for five minutes or until the ingredients start to combine to create a thick masala.
• Pour in the cooked chickpeas and stir to combine with the masala.
• Sprinkle in the ground chole masala and mix well. If the consistency is dry, add a little of the reserved cooking water. Bring to a low simmer and cook for about 20 minutes, stirring every five minutes. Add more of the reserved cooking water if required but be careful not to add too much at once. This dish should be thick, not thin or soupy.
• Check the seasoning and adjust if required. Make sure the chickpeas are tender and the sauce is thick.

to serve

• Sprinkle with the garam masala, then top the dish with the finely sliced red onions and the julienned ginger. Sprinkle with chopped coriander and serve with the lime wedges.