Sunday, March 22, 2015

Post-pub nosh neckfiller: Chana masala

Exotic mélange of chickpeas, sulphurous salt and Devil's dung Regular readers will know that we at the Special Projects Bureau have a bit of previous form when it comes to chickpeas – from boiling enormous cauldrons of the things as part of the Live Below the Line challenge to creating rather more appetising winter-warmer stews – so it was only a matter of time before we turned our wobbly dining attention to a lip-smacking chana masala.… -> read more

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