“A bowl of sorts
Made of bread white,
Curry and its cousins
Playing peek-a-boo inside.
I break the crust
Dive to join the game,
Discover luscious corners
Spicy, yet tame.
Devouring it uncivilized
I wipe my hands on my jeans,
Gloating in delicious victory
Of man, over meat & beans.”
Ingredients For the chickpeas
2 cups chickpeas, boiled
1 plum tomato, diced
1 onion, sliced lengthwise
1 green chili, sliced lengthwise
2 cloves of garlic, crushed
1 teaspoon fresh ginger, grated
1 potato, boiled and diced (optional)
1 green pepper, cut in squares (optional)
½ teaspoon cumin seeds ½ teaspoon cumin powder
½ teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon amchoor (dry mango powder)
1 teaspoon red chili powder (or to taste)
4 tablespoons olive oil
Salt to taste
Others 1 uncut loaf of bread (White or Brown)
Heat oil in a non-stick pan. Add green chili, cumin seeds, ginger, garlic and onions and sauté on medium flame till the onions turn brown. Add tomatoes along with all the dry spices. Cover on medium flame and cook till tomatoes turn tender. Stir in the chickpeas, green pepper and potato, add 1/4 cup water (if needed), cover and cook on medium flame for 8-10 minutes so the chickpeas absorb the flavors. Open cover, and sauté on high heat for 3-4 minutes so any excess liquid is absorbed. Garnish with fresh coriander and keep aside.
(For non-veg version, add some mince chicken/mutton to this – stir in before adding the chickpeas)
Cut the loaf into half. Scoop out the bread from the center of the halves, making sure it doesn’t become hollow and forms a bread bowl. Add the chickpeas into the bread bowl and serve immediately. Finger licking goodness guaranteed!