To celebrate National Vegetarian Week, Newcastle upon Tyne’s most iconic Punjabi restaurant, Sachins, is here to tantalise your tastebuds with a flavoursome, plant-based recipe from Head Chef Bob Arora.

This tasty dish features earthy tea-soaked chickpeas simmered in an aromatic masala sauce and is traditionally enjoyed with a soft, leavened bread known as bhatura. Chole Masala is one of the most popular and beloved North Indian dishes, and with this fantastic recipe from Bob, we’re certain you’re going to love it, too.

Ingredients

• 1 tin of chickpeas
• 2 black tea bags
• 1 tbsp vegetable oil
• 1 medium white onion, finely chopped
• 1 tbsp garlic/ginger paste
• 3 whole black peppercorns
• 1 tin of chopped tomatoes
• ¼ tsp turmeric powder
• ½ tsp chilli powder
• ¾ tsp garam masala powder
• 250ml water
• Salt to taste
• Handful of fresh coriander, chopped
• Fresh ginger to garnish, finely sliced

Preparing the chickpeas

1. Drain your tin of chickpeas and give them a quick rinse in a colander
2. Now bring a pan of water to boil before adding in 2 black teabags and the chickpeas
3. Leave to boil for 15 minutes. After this, allow the chickpeas to sit and soak in the tea-infused water for as long as you are able to. After soaking, the chickpeas will take on an earthy brown colour

Cooking the masala

1. Put a tbsp of vegetable oil in a pan and warm through on a medium heat
2. Once the oil has warmed, add your chopped onion
3. Cook gently until the onions have taken on a golden-brown hue, then add a tbsp of garlic/ginger paste and stir continuously to prevent sticking
4. Add your peppercorns and stir for a few more minutes
5. Now add in the chopped tomatoes and gently break them down with the back of your spoon as you continue to stir
6. Allow the tomatoes to simmer for several minutes before adding your turmeric, chilli and garam masala, plus salt to taste
7. At this point, you may wish to add 250ml of water if your masala has become too thick
8. Now it’s time to add in your tea-soaked chickpeas, before turning the heat down low and placing a lid over the pan
9. After a short while remove the lid and stir to ensure everything is well combined
10. Stir through some fresh coriander before plating up your masala, garnishing with some slices of fresh ginger
11. Serve with rice or – for a more traditional take – with a soft, leavened bread such as bhatura, and enjoy!

For almost 40 years Sachins has been a firm favourite on Newcastle Upon Tyne’s culinary scene. Drawing inspiration from traditional Punjabi recipes, Bob and his team are committed to serving up fresh, quality North Indian dishes made with homemade spices.

Call 0191 232 4660 to book your table at Sachins.