Chana bhaja (spicy fried chickpeas with minted yogurt)
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 35 minutes and costs almost nothing to make. Crispy fried chickpeas get tossed with warming spices like turmeric and chilli, then served alongside a cooling mint and coriander yogurt that brings everything into balance. Chickpeas are packed with protein and fiber, so you'll feel satisfied for hours. The whole thing is simple enough for beginners but tasty enough to impress, and honestly, it's become my go to when I want something flavorful without spending half the evening in the kitchen.
Ella x
Ingredients
- 2 tbspsunflower oil
- 2shallots(finely sliced)
- ½ tspsalt
- ½ tspchilli powder
- 1green chilli(green or green Thai chilli, slit down the middle, deseeded if liked (optional))
- ½ tspground turmeric
- 1large tomato(roughly chopped)
- 2essential chickpeas(400g cans chickpeas, drained and rinsed)
- 25 gramscoriander(leaves only, finely chopped)
- 1basmati rice(to serve (optional))
- 1lime(cut into wedges)
- 50 gramscoriander
- 50 gramsmint
- 1lime(juice)
- ½green chilli(green or green Thai chilli (optional))
- 150 gramsgreek yogurt
Detail level
Instructions
- 1
Heat the oil in a medium-sized pan; add the shallots. Fry over a medium heat for 5 minutes until just golden at the edges. Add the salt, chilli powder, green chilli (if using) and turmeric. Fry for 1 minute more, then add the tomato. Stir well and cover. Turn the heat to low; cook for 3-4 minutes until the tomato starts to break down.
- 2
Add the chickpeas and stir well. Cover and cook for a further 6-8 minutes until they soften. Meanwhile, prepare the yogurt. In a blender, whizz the herbs, lime juice and chilli (if using) until they form a purée. In a bowl, beat 1 heaped tsp of the purée into the yogurt and season with salt. You can add more purée to taste. (Unused purée will keep refrigerated in an airtight container for up to 5 days; try it drizzled over roasted vegetables or fish.)
- 3
Gently stir the coriander through the chickpeas and serve in bowls with basmati rice, if liked, a dollop of the mint yogurt and lime wedges to squeeze over.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Dark chocolate, chilli & salted pretzel slice
This is one of my favourite ways to use up a jar of chocolate sauce and create something that tastes far more impressive than it actually is. The magic happens when dark chocolate meets a hint of smoky chilli and the irresistible crunch of salted pretzels, all wrapped up in a simple sponge. Dark chocolate is packed with antioxidants, so you can feel a little virtuous with each bite. What I love most is that this comes together in just 15 minutes of prep and 40 minutes in the oven, making it perfect for when friends drop by unexpectedly. It's basically a one bowl wonder that never fails to impress.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Minted bean & burrata salad
Creamy burrata, sweet broad beans and fresh mint make for a brilliant summertime combo. Serve with crusty bread to mop up the delicious juices.
Reviews
Sign in to write a review.