This Spicy Channa with Pomegranate recipe brings a beautiful fusion of flavors, combining the richness of chickpeas with the tangy and sweet notes of pomegranate. I think you’d love the way the spices are balanced here, especially with the warmth of cumin and coriander powder. It’s a perfect addition to your home-cooked meals, offering a nourishing, plant-based protein boost. You can also experiment with it by adjusting the spice levels to your preference.

Ingredients:

1 tablespoon oil

1 onion, chopped

1 tablespoon ginger, grated

1 tablespoon cumin seeds (jeera)

1 tablespoon coriander powder

2 tablespoons pomegranate seeds (anardana)

Red chili powder, to taste

Salt, to taste

Boiled white channa (chickpeas), prepared from the previous step

 

Method

 

1. Heat oil in a pan over medium heat.

 

2. Add cumin seeds and coriander powder, and let them sizzle for a few seconds.

 

3. Add the chopped onions and grated ginger. Sauté until the onions turn light brown.

 

 

4. Stir in the pomegranate seeds and red chili powder according to your taste. Cook for a minute to let the flavors blend.

 

5. Add the boiled channa to the pan. Lightly mash some of the channa to create a thicker texture while leaving the rest whole.

 

 

6. Mix everything well, ensuring the spices coat the chickpeas evenly.

 

7. Cover the pan with a lid and cook on low heat for 10 to 15 minutes, allowing the flavors to meld together.

 

 

8. Taste and adjust seasoning if needed. Serve warm.

 

 

 

This dish would work well as a side or a standalone meal with rice or naan.

Nutritional Value Per Serving (if divided into 2 servings):

Calories: 211

Carbohydrates: 27.5g

Protein: 7.5g

Fat: 9.3g

Fiber: 7.5g