This tangy dry chickpea curry is great wrapped in a flat bread or served with other Indian favourites.
Makes enough for two large serves or four as part of an Indian feast.
This can be bought at an Indian grocer, but making your own version is more fun and you can tweak the flavours. If you can't find the mango or pomegranate powder add a squeeze of lime at the end. This makes enough masala for three meals.
Dry roast the cumin and coriander seed, pepper, cinnamon, cloves and chilli in a medium hot pan until the cumin seeds start to brown.
Remove from the pan and grind to a powder in a spice grinder or mortar and pestle. Mix in the green mango and pomegranate powder.
Finely chop the onion, garlic and ginger. Drain the chickpeas. Roughly chop the tomatoes.
Gently fry the onion, garlic and ginger in a little oil. When the onions are soft add the tomatoes. Cook for a few minutes.
Add the chickpeas and the masala and salt. Cook for five minutes. Season with salt and serve with an indian flatbread or rice.