One of the things about anything with chick peas is that people often have a perception based on eating one from a tin where they emerge slightly hard and with no discernable flavour – and whatever you do to them they don’t change.  If you are one of those people you don’t know what you are missing!  The way we cook our chick peas the flavours of the sauce they are cooked in permeates through them and turns the texture to perfection.  Our Bombay Chana Massallam is a dish with a bit of spice about it – but with a delightful mix of sweet and sour.

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