Hot Spiced Chickpea Bruschetta With Fresh Tomato
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Channa (or chickpea) masala is normally eaten with delicious, butter laden Indian flat breads which add a chew to contrast the mealy chickpeas. We feel the chew of sourdough works just as well and adds an ease to this dish which we love. The tomatoes and herbs add some freshness but can be left out or even lightly warmed in the curry if preferred.
Punjabi Chickpea Masala
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Ingredients
  • 1 large ripe tomato, finely chopped
  • 2 tsp lemon juice
  • Handful of fresh mint or coriander
  • Salt and black pepper to taste
  • 1 pack of The Spice Tailor Punjabi Channa Masala
  • 1 garlic clove
  • 4 slices sourdough bread
  • 1½-2 tbsp olive oil to brush the bread
  • A handful of rocket to garnish
Method
  1. In a bowl add the chopped tomatoes, lemon juice, herbs and season well with salt and freshly ground black pepper. Set aside.
  2. Heat a frying pan with a little oil and sizzle the spices from the spices pouch for 20 seconds to infuse, then fish them out so you don’t bite into them when eating the bruschetta. Add both sauce pouches from the pack and bring to a simmer.
  3. Heat a griddle pan, drizzle or brush the sour dough with olive oil and place onto the hot griddle pan; grill on each side until toasted. Rub one side of each with the garlic clove.
  4. To serve, place the toasted sourdough bread on a plate and spoon over the Channa Masala before spooning over the tomatoes and finishing with the rocket.
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