Vegetarian recipe ideas
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Put the black chickpeas (including their liquid), green chillies, both masala powders, red onion and ginger in a bowl and mix.
Heat a frying pan with 1 tbsp of vegetable oil and fry the mustard seeds, curry leaves and whole dried red chillies for 30 seconds.
Add in the chickpea mixture. Simmer gently for 10 minutes, stirring regularly. Season and add the lemon juice.
Divide the warm chickpeas between 4 bowls and top with the tomatoes, coriander, fine sev, peanuts and a final sprinkle of chaat masala.
Serve with the lime wedges.
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