Tiny Table Cooks… Maunika Gowardhan’s Spice Chickpea Curry

Image credit: Maunika Gowardhan

Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.

Born and raised in Mumbai, India, Maunika Gowardhan is an Indian chef and author. Inspired by her upbringing and heritage, Maunika’s dishes burst with flavour, vibrancy and ingredients that she and her family have been using for generations. Her approach to cooking is simple and enticing with the use of earthy spices, fresh herbs & blends that are synonymous with India, based around dishes that are accessible and recipes are cooked from communities across India. From whipping up curries alongside Jamie Oliver and Heston Blumenthal, writing a cookbook ‘Indian Kitchen’ and acting as contributing editor for Vogue India where she shares all the latest on the global Indian food scene, Maunika has also recently launch her recipe app which is a go-to for easy mid-week dishes that you can share with family and friends. 

Maunika’s Khatte Chole – Spiced Indian chickpeas with chillies, fresh ginger and mango powder

A few words from Maunika… Chickpeas are a great source of protein and whether you soak them from dried or buy tinned they work perfectly well in curries. Indian food is a balance of flavours so chill, cumin and mango powder all bring together the required heat, warmth and piquant addition to the resultant dish. A family recipe from my aunt in Delhi; I have tried on a few occasions to recreate her version of Khatte Chole and has been an absolute winner! If you can’t get hold of mango powder just swap for lemon juice.

280gms dried chickpeas
3 tbsp vegetable oil
125gms white onion thinly sliced
3 green cardamom pods
4 garlic (coarsely crushed in a pestle and mortar)
2” ginger thinly sliced in slivers
1 heaped tsp cumin seeds ground to a coarse powder
1 heaped tsp coriander powder
½ tsp kashmiri chilli powder
1 tsp mango powder/ Amchoor
90gms roughly chopped tomato
Salt to taste
Fresh coriander for garnish

1. Soak the dried chickpeas in plenty of water overnight.
2. Drain them and place in a saucepan with fresh water (about 1.5litres). 3. Bring to a boil, simmer and cook for 1 ½ hours until they are tender.
4. Drain the chickpeas and reserve 800mls of cooking liquid aside.
5. Heat the oil in a heavy bottom saucepan.
6. Fry the onions on a medium heat for 5-7 minutes. As they begin to soften and change colour add the whole cardamom pods.
7. Fry for a minute and now add crushed garlic and most of the ginger (saving some to garnish).
8. Fry for 20 seconds and add the powdered spices. Stir well and fry the spices for 5-6 seconds as they release their aroma.
9. Add a splash of water if the spices begin to stick to the bottom of the pan.
10. Tip in the tomato and fry on a medium heat for 5 minutes, they will begin to soften.
11. Mash them lightly with the back of the spoon.
12. Add the boiled chickpeas and fry for 4-5 minutes as the masala coats them.
13. Now add the reserved liquid stir well and bring to a boil. Simmer and cook with the lid on 20-25minutes.
14. Stir half way through cooking and mash some of the chickpeas lightly with the back of the spoon to thicken the gravy.
15. Garnish with fresh coriander, ginger, sliced onions and a sprinkle of cumin powder. Serve warm with puris.

Image credit: Maunika Gowardhan

Did you try out Maunika’s chickpea curry? We’d love to see your dish snaps – upload to Instagram and tag @tinytableofficial alongside the hashtag #tinytablecooks


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