FOOD TO SHARE

Too good to keep to ourselves. Try it and pass it on.

Chickpea crumble cake Serves 4–6 FOR THE DAL: 180g dried split chickpeas7.5cm of fresh ginger, peeled and chopped3 green chillies, stems removed3 garlic cloves¼ tsp bicarbonate of soda FOR THE SEASONING: 4 tbsp oil1½ tsp mustard seeds¼ tsp asafoetida5 dried red chillies2 tbsp sugar¾ tsp ground turmeric FOR THE GREEN GARLIC CHUTNEY: 120g chopped coriander3 garlic cloves2 green chillies, stems removed TO SERVE: 45–60g nylon sev (thin crunchy noodles)15g chopped coriander115g pomegranate seeds 1 Put the chickpeas and 350ml of water in a bowl. Soak for 2 hrs. 2 Place the ginger, chillies and garlic in a food processor and blitz for 40–50 secs. Add the soaked chickpeas and water, along with the bicarbonate of soda, a pinch of salt and 6 tbsp of fresh water. Blitz for 10–15 secs to achieve a coarse consistency, then set aside. 3 Place a heatproof…

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The Simple Things (Digital) - 1 Issue, February 2022

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