Hare Chane ki Sabzi (Fresh Green Chickpea Curry)

For a few weeks each winter, markets in MP and Punjab fill with bunches of green chickpea plants (hara chana, choliya). The fresh beans are sweet and tender, cooked into a quick curry or pulao. Frozen green chickpeas from Asian shops work very well.

Video by Shyam Rasoi on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 30 min
• Vegan · gluten-free
• Famous in Madhya Pradesh & Punjab

Ingredients

• 300 g fresh or frozen green chickpeas
• 2 tbsp oil or ghee
• 1 tsp cumin
• 1 onion, chopped
• 1 tsp ginger-garlic paste
• 1 green chilli
• 2 tomatoes, puréed
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp salt
• 1 tsp kasoori methi

Method

1. Heat the oil, add cumin, then onion and fry until golden. Add ginger-garlic and chilli.
2. Add tomato purée and spice powders and cook until the oil separates.
3. Add the chickpeas, salt and 250 ml water and simmer covered for 12–15 minutes until tender.
4. Crush the kasoori methi over the top, add garam masala and serve with roti or rice.

Tip: Mash a spoon of chickpeas into the gravy to thicken it naturally.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.