Indian chef and member of the family behind the famous spice brand, Anjali Pathak, shares her recipe for this chickpea delight. Ingredients: 2T vegetable oil 1t black mustard seeds ½t cumin seeds Pinch of asafoetida/hing (optional) 2 spring onions, finely sliced 2 cloves garlic, finely chopped ½T root ginger, finely chopped 1 – 2 green chillies, finely sliced (optional) 1 tomato, chopped 2t garam masala powder 600g cooked chickpeas, drained and washed if in brine 1T fresh coriander, chopped Salt, to taste Directions: Gently heat the oil and add the mustard seeds, cumin seeds and asafoetida (if using). When the seeds start sizzling, add the spring onions, garlic, ginger and chilli (if using). Sauté for one minute before adding the tomatoes and garam masala. Sprinkle in a little water to prevent the masala from burning. Stir well and after a few minutes stir in the drained chickpeas. Add around 200 ml of water. Cover and allow to cook on a simmer for 10 minutes, stirring occasionally. Taste and adjust the seasoning with salt. Finally stir through the coriander and serve with your favourite Indian bread. Serves 4 Catch Anjali Pathak at the Durban Good Food & Wine Show from 8 August to 11 August 2013. For more information, visit goodfoodandwineshow.co.za. Click here for Anjali Pathak’s Roast Peaches & Honey Recipe.